This Rice Paper Pancake for quick weeknight meals comes together in about 30 minutes, and it’s all in one pan for a quick and easy dinner that your family will love!
Ingredients You’ll Need
8 sheets Rice Paper: These thin sheets become pliable when soaked, and they’re such a game-changer for texture!
1 large Egg: Acts as a binding agent; if you want to make this dish vegan, consider substituting with flaxseed meal.
2 tablespoons Scallions: These add a fresh, mild onion flavor that’ll wake up your taste buds!
1 medium Carrot: Just shred it for easier mixing; the color and sweetness are key in this dish.
200 grams Shrimp or Firm Tofu: Choose cooked shrimp for protein or substitute with firm tofu for a vegetarian option.
2 tablespoons Soy Sauce: Opt for gluten-free if you have dietary restrictions
1 tablespoon Chili Sauce or Sriracha: Adjust according to your spice preference, spice it up or keep it mild!
2 tablespoons Vegetable Oil: Essential for achieving that crispy exterior we all crave.
2 tablespoons Fresh Herbs (Cilantro or Mint): They provide a refreshing burst of flavor, totally optional but honestly, so good.
1 tablespoon Toasted Sesame Seeds: They add a delightful crunch that makes each bite extra special!
How to Make Rice Paper Pancakes
Prep the Rice Paper: Start by soaking your rice paper sheets in warm water for about 15-30 seconds, just until they’re pliable (but not mushy). Lay them flat on a clean surface, like a cutting board.
Whisk the Egg: In a separate bowl, whisk your egg until it’s nice and frothy. This will help bind everything together.
Mix the Filling: In a large bowl, combine the soaked rice paper, whisked egg, chopped scallions, shredded carrot, shrimp or tofu, soy sauce, and chili sauce. Give it a good stir until everything is mixed together. Oh, and don’t forget to sprinkle in a couple of pinches of salt and pepper to enhance the flavors!
Heat Up the Pan: In a large skillet, heat vegetable oil over medium heat. Test if it’s hot enough by flicking a little water in the pan, if it sizzles, we’re ready to go!
Cook the Pancakes: Spoon a generous amount of the mixture into the hot skillet and spread it out into a thin pancake. Cook for about 3-5 minutes on each side, or until golden brown and crispy. The smell, it’s heavenly. You’ll want to scrape the yummy bits off the bottom as they brown.
Finish and Serve: Once they’re beautifully crispy, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Repeat this process with the remaining mixture.
Garnish: Top with fresh herbs and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!
If you loved this rice paper pancake, be sure to check out my Rice Paper Omelette, my Crispy Rice Paper Spring Rolls, or my Caramelized Banana Rice Paper Rolls! Each of these is packed with flavor and just as easy to whip up!
Why This Recipe Works
Quick & Easy
This recipe is a lifesaver for busy weeknights! It comes together in under 30 minutes and is ready before you know it!
One Pan Meal
Since everything is cooked in one skillet, you won’t have a pile of dishes waiting for you after dinner. Minimal cleanup means more time with your family!
Customizable
The secret to a delicious rice paper pancake is flexibility! You can mix in whatever ingredients you have, like leftover veggies or different proteins, keeping it interesting every time.
Budget-Friendly
The ingredients are all affordable and can be found in most supermarkets. Plus, you’re using up odds and ends from your fridge, which is always a plus!
Comfort Food
These crispy pancakes are loaded with tons of flavor and textures that keep every bite exciting. They are warm, satisfying, and perfect for serving with dipping sauces!
Serving and Storage Tips
How to Serve This Dish
These delightful crispy rice paper pancakes can be served with a variety of dipping sauces like sweet chili sauce or soy sauce for an added burst of flavor. Pair them with a side of fresh vegetables or a light salad for a complete meal.
Storage
You can store any leftovers in an airtight container in the fridge for up to 3 days. Just know that they’ll lose some of that amazing crispiness.
Reheating Instructions
When you’re ready to eat leftover pancakes, just heat them in a skillet over medium heat for a few minutes, this will help bring back some of that crispy goodness!
Freezer Friendly
Yes! You can freeze these pancakes by placing them in a single layer on a baking sheet and flash-freezing them. Then, transfer them to an airtight container or freezer bag. They’ll keep for about 2 months. Just be sure to reheat them thoroughly before serving!
This recipe is a wonderful addition to any busy mom’s weeknight meals. With its comforting vibes and customizable flair, you can tackle the week ahead with a sense of accomplishment and satisfaction. And hey, remember, cooking should be fun! Enjoy each step, and don’t be afraid to make it your own!
Happy cooking, friends! And Follow Us in our Pinterest For more Recipes.
Print
Crispy Rice Paper Pancake
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-pan meal perfect for busy weeknights. These crispy rice paper pancakes are delicious and customizable, making them a family favorite.
Ingredients
- 8 sheets Rice Paper
- 1 large Egg
- 2 tablespoons Scallions
- 1 medium Carrot, shredded
- 200 grams Shrimp or Firm Tofu
- 2 tablespoons Soy Sauce
- 1 tablespoon Chili Sauce or Sriracha
- 2 tablespoons Vegetable Oil
- 2 tablespoons Fresh Herbs (Cilantro or Mint)
- 1 tablespoon Toasted Sesame Seeds
Instructions
- Prep the rice paper by soaking sheets in warm water for about 15-30 seconds until pliable.
- Whisk the egg in a separate bowl until frothy.
- Mix the soaked rice paper, whisked egg, scallions, shredded carrot, shrimp or tofu, soy sauce, and chili sauce in a large bowl.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the pancakes by spooning the mixture into the skillet and spreading it into a thin pancake. Cook for 3-5 minutes on each side until golden brown.
- Finish by removing pancakes from the skillet and placing them on paper towels to absorb excess oil.
- Garnish with fresh herbs and toasted sesame seeds before serving.
Notes
Serve with dipping sauces like sweet chili sauce or soy sauce. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
