Rice Paper Pancakes (Gluten-Free)

Ingredients

• 4 rice paper (round sheets)
• 0.5 cup carrot (shredded)
• 0.5 cup red cabbage (finely shredded)
• 2 scallions (chopped)
• 0.5 cup vegan cheese (shredded (mozzarella or cheddar style))
• 1 tbsp sesame oil (for sautéing)
• 1 tsp sesame seeds (for garnish)
• soy sauce or tamari (for dipping (optional))

Steps

1. 1

   Prepare all the ingredients: shred the carrot, finely shred the red cabbage, and slice the scallions into small rings.

2. 2

   Heat a non-stick skillet over medium heat with a bit of sesame oil.

3. 3

   Place a dry rice paper sheet directly into the hot skillet (pre-soaking is not necessary if you want a very crispy finish, although some prefer to dip it quickly in water).

4. 4

   Quickly spread a layer of shredded carrot, red cabbage, scallions, and vegan cheese over the rice paper sheet.

5. 5

   Place a second rice paper sheet on top of the filling to seal the pancake.

6. 6

   Cook for 2-3 minutes per side, pressing down gently with a spatula, until the rice paper is bubbly, crispy, and lightly golden brown, and the cheese has melted.

7. 7

   Remove from the skillet and cut into triangles or halves. Sprinkle with sesame seeds before serving.

Notes

To ensure they turn out crispy, make sure the skillet is properly heated before adding the rice paper. You can vary the filling by adding crumbled tofu or your choice of protein. Serve immediately to maintain the texture.

Nutrition per serving

• snack
• vegan
• gluten-free
• easy
• light dinner
• Asian