4.0 from 3 votes
Vegetable pancakes made from ricepaper
A vegan and glutenfree twist on a classic favorite: vegetable pancakes made from rice paper! These light and crispy pancakes are a perfect canvas for fresh vegetables, herbs, and spices. Easy to prepare, full of flavor and crunchy! Ideal as a snack, appetizer or light meal.
Cook Time
mins
Total Time
25 mins
Servings: 2 people (4 pancakes)
Calories: 208 kcal
Course:
Snacks , Bread , Dinner
Cuisine:
Asian
Ingredients
- 8 heets rice paper
- 1 cup bok choi
- 1 cup white cabbage or red
- ½ cup carrots
- ½ cup bean sprouts
- 2 scallion, green or spring onion
- 2 large handsful cilantro + extra for topping
- 2 teaspoons ginger powder
- 2 teaspoons coriander seeds ground
- 1 tbsp chili flakes
- coconut oil
Instructions
- Slice the bok choi and cabbage very thinly and wash. Dry with a paper towel.
- Grate the carrot(s). Dry with a paper towel.
- Chop the cilantro and spring onion. Dry if necessary.
- Put the bean sprouts in sieve and poor boiling (or really hot water) over them. Dry with a paper towel.
- Mix all the vegetables. Season with the ginger, coriander seeds and chili flakes.
- Fill a bowl with water. Set besides your pan. Heat up a little oil in the pan.
- Put a sheet of rice paper under water. Take it out again and let as much water glide from it as possible. Lay in the pan in one movement. Don't shift it: that will tear the sheet to much.
- Divide a quarter of the vegetables (about ¾ cups) over the rice paper sheet. Leave just over an inch uncovered at the sides. Still don't shift the sheet.
- Put a second sheet under water, get rid of the excess water again. Cover the vegetables with the sheet.
- Let it bake for 3 minutes. You will see the sides curl up a bit. Test if it comes loose and if necessary use the spatula.
- Turn an let the other side bake for 2 minutes. Don't shift it again until it comes loose.
- Take the pancake out and if you don't eat it right away, let it rest on a piece of parchment paper. When it cools off it can get a bit sticky.
Cup of Yum
Notes
- Measurements in metrics are adjusted slightly for convenience.
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
5mg
(2%)
Sodium
419mg
(17%)
Potassium
481mg
(14%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
8330IU
(167%)
Vitamin C
37mg
(41%)
Calcium
126mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2people (4 pancakes)
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 419mg | 17% |
| Potassium | 481mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 8330IU | 167% |
| Vitamin C | 37mg | 41% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.