Rice Paper Carrot Pancake (Ssaljong-i Danggeun-jeon)

Ingredients

• 1 Carrot (shredded)
• 2 tbsp Olive oil
• 2 pinch Salt
• Black pepper (to taste)
• 2 Eggs (beaten)
• 2 sheet Rice paper
• 30 g Mozzarella cheese (shredded)

Steps

1. 1

   Shred the carrot into thin strips.

2. 2

   Heat 2 tablespoons of olive oil in a pan over medium heat. Add the shredded carrots and sauté until they soften and lose their volume.

3. 3

   Season the carrots with 2 pinches of salt and a bit of black pepper while sautéing.

4. 4

   Pour the beaten eggs over the sautéed carrots in the pan, spreading them evenly to form a circle.

5. 5

   Cover the pan with a lid and cook on low heat for about 5 minutes until the eggs are mostly set.

6. 6

   Briefly dip the rice paper sheets in water to moisten them, then place them on top of the egg layer.

7. 7

   Carefully flip the entire pancake over so the rice paper is now on the bottom of the pan.

8. 8

   Sprinkle 30g of mozzarella cheese over one half of the pancake.

9. 9

   Fold the pancake in half to cover the cheese and continue to cook until the cheese is completely melted and the rice paper is slightly crispy.

Notes

This recipe is a great low-carb alternative to traditional pancakes. Ensure the heat is low when cooking the eggs to prevent burning while waiting for them to set.

Nutrition per serving

• main
• breakfast
• vegetarian
• gluten-free
• diet
• pan-fried
• healthy