Crispy Rice Paper Egg Pancake
I really mean it when I say rice paper is the most versatile ingredient in your pantry. This time I’m making crispy rice paper egg pancakes! These aren’t your normal pancakes because there is a layer of rice paper which gives it an extra crispy bite. This is so easy to make but it packs so much flavor. Hope you enjoy!
Ingredients
Directions
- 1
In a bowl, add eggs and beat with a fork. Set aside.
- 2
In a different bowl, add shredded carrots, cabbage, scallions, soy sauce, sugar, sesame oil, and salt and mix to combine. Set aside.
- 3
In a pan, heat up a bit of oil. Next dip rice paper in cold water, shake off excess water, then immediately add to the pan. Add 1/2 of the egg mixture on top then gently swirl the pan until eggs cover entire rice paper. Spread a handful of shredded carrots and cabbage mixture on top. When eggs are cooked (about 1-2 mins), gently fold the round in half then flip until both sides are lightly brown. Transfer pancake to a cutting board.
- 4
Repeat with remaining ingredients.
- 5
Cut pancake into smaller pieces, garnish with chili oil and scallions.
