Go Back
–+ servings
Crispy Rice Paper Pancake

Crispy Rice Paper Pancake: Quick and Flavorful Delight

Crispy Rice Paper Pancakes are a gluten-free delight, quick to prepare and packed with flavor, ideal for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 8 minutes
Total Time 14 minutes
Servings: 2 pancakes
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Base
  • 1 sheet Rice Paper Mist with water to avoid tearing.
  • 1 large Egg Replace with flaxseed meal mixed with water for a vegan option.
  • 1 tablespoon Vegetable Oil Consider using sesame oil for added flavor.
For the Filling
  • 2 stalks Scallions Other herbs like basil or dill can be used.
  • 1/2 cup Carrot Bell peppers or zucchini can be excellent replacements.
  • 1/2 cup Shrimp Switch out for firm tofu for a vegetarian option.
  • 1 tablespoon Soy Sauce Opt for gluten-free soy sauce if needed.
  • 1 tablespoon Chili Sauce/Sriracha Adjust according to spice tolerance.
For Toppings and Garnish
  • 2 tablespoons Fresh Herbs (Cilantro or Mint) Elevates freshness.
  • 1 tablespoon Toasted Sesame Seeds Adds a nutty texture.

Equipment

  • 10-inch nonstick skillet

Method
 

Step-by-Step Instructions for Crispy Rice Paper Pancake
  1. Preheat a 10-inch nonstick skillet over medium heat for about 2 minutes. Coat with vegetable oil.
  2. In a medium bowl, whisk the egg until fluffy, then fold in scallions, carrot, and shrimp or tofu.
  3. Mist a rice paper sheet with water until pliable, then lay flat in the skillet.
  4. Spread the egg mixture over the rice paper, drizzle with soy sauce and chili sauce.
  5. Place another rice paper sheet on top, press down softly, and cook for 3-4 minutes until golden brown.
  6. Flip the pancake using a spatula and cook for an additional 2 minutes until crispy.
  7. Remove from skillet, cut into wedges, and top with fresh herbs and sesame seeds. Serve warm.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 27gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 550mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Ensure the rice paper is lightly misted to avoid tearing. Use a wide spatula for flipping the pancake.

Tried this recipe?

Let us know how it was!