Ingredients
Scale
- 10 sheets rice paper
- 1 cup shredded vegetables (carrots, cabbage, bell peppers)
- 1/2 cup cooked shrimp or tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 tablespoon fresh herbs (cilantro, mint, or basil)
- Oil for frying
Instructions
- Soak each rice paper sheet in warm water for about 10-15 seconds until pliable.
- Lay the soaked rice paper on a clean surface.
- Add a small amount of the shredded vegetables and shrimp or tofu in the center of the rice paper.
- Drizzle soy sauce, sesame oil and add the minced garlic and herbs over the filling.
- Fold the sides over the filling and roll tightly into a pancake shape.
- Heat oil in a pan over medium heat.
- Fry each pancake for 2-3 minutes on each side or until golden and crispy.
- Remove from heat and drain on paper towels.
Notes
- Adjust the filling ingredients to your liking.
- For a healthier option, consider baking instead of frying.
- Serve with a dipping sauce of your choice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg