Crispy Rice Paper Pancakes

• 份量: Makes: 3 big, crispy, fl
• 总时间: 48 minutes

配料

Ultra-crunchy, veggie-loaded, and dipped in the perfect tangy Nuoc Cham sauce—these rice paper pancakes are next-level. Here’s how to make them👇

Nuoc Cham Sauce

Mix together:

1/4 cup warm water

2 tbsp fish sauce

1 tbsp sugar

1 tbsp lime juice

1 chopped garlic clove

1 tbsp finely chopped carrot (optional)

Set aside once sugar is dissolved.

Veggie Pancake Batter

In a bowl, whisk:

1 cup flour

1/2 tsp kosher salt

1 cup water

Stir in:

1 cup leek greens (thinly sliced)

1/2 cup carrot (matchsticks)

3 scallions (1” pieces)

1/2 cup red cabbage (thin strips)

1 jalapeño (thinly sliced, seeds removed)

步骤

In a nonstick pan over medium heat, add 2 tbsp avocado oil.

Place one dry rice paper sheet flat on the pan. Immediately spread 1 cup of veggie batter on top, forming an even layer.

Cook for 5–7 min until golden underneath.

Using tongs, lift the pancake out. Place a new dry rice paper sheet on the pan, then flip the cooked pancake (filling side down) right on top.

Cook another 1–3 min until crispy and browned.

Transfer to a cutting board, slice into triangles, and dip into that sauce!

Repeat with the rest, adding oil between batches as needed.

Prep: 10 min | Cook: 30 min

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