Crispy Rice Paper Pancakes
- RECIPE MAKES: 3 pancakes
- PREP TIME: 15 min
- COOK TIME: 12 min
These Crispy Rice Pancakes feature a golden, shatteringly crisp rice paper shell that wraps around a vibrant, savory vegetable filling.
Recipe created by @livelifelowpro
Cook the vermicelli noodles by sitting them in boiling water for 4 min or until soft
Mix all vegetables with all condiments.
Drain vermicelli noodles and mix in with the vegetables and condiments.
Bring a non stick pan to low heat and add oil of choice.
Place raw rice paper sheet on the pan. Place vegetable noodle mix on top of the rice paper.
Wetting the rim of a second rice paper sheet, place on top of the original rice paper and press down the edges to seal.
Let the bottom rice paper to cook until crispy and golden then flip. Repeat for other side.
Repeat process for the next two pancakes.
PROTEIN: 1.5g per pancake
TOP TIPS
Dipping sauce used- Roll’d Chilli Mayo Sauce (not included in above protein count).
The Australian Double Pheonix noodles have 0.2g per serve.
You can add extra rice noodles (80g total) to make it more filling if needed.
If the rice paper rips on the pan you can simply repeat step nine with another rice paper sheet to patch the hole.
The vegetable salad mix can be stored in fridge for 3 days.
This can be made a high protein substitute for other family member by adding protein such as prawns, chicken, beef, tofu etc. making for a family inclusive meal.
- 40g of dry vermicelli noodles
- 1/2 white cabbage (approx 220g), finely chopped
- 1/2 brown onion (approx 80g), finely chopped
- 2 Spring Onion Stalks, finely chopped
- 1 carrot (approx 150g), grated
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame oil
- 1 Tbsp Sesame seeds
- 1 Tbsp Chilli crunch oil
- 6 Rice Paper roll sheets
- 1 Tbsp Soy Sauce
