Fried vegetable pancakes from ricepaper (pizza shaped spring rolls)

A vegan and glutenfree twist on a classic favorite: vegetable pancakes made from rice paper! These light and crispy pancakes are a perfect canvas for fresh vegetables, herbs, and spices. Easy to prepare, full of flavor and crunchy! Ideal as a snack, appetizer, or light meal.

Vegan

For these pancakes you just need rice paper. So no eggs or dairy needed. For the filling you need fresh vegetables, herbs and some spices. So these pancakes are not only vegetarian but completely vegan as well.

Glutenfree

Most brands of rice paper have just one ingredient: rice. Some contain tapioca, wich is cassave starch. Both are glutenfree.

Medical Medium

This recipe has no ‘no foods’, rice is a ‘filler food’. Still this recipe is not for everyone. You need to bake the pancakes in just a little bit of oil. Use unprocessed, virgin olive oil.

Vegetable pancakes from ricepaper on rustic wooden board. Like spring rolls, but flat..
Vegetable pancakes from ricepaper on rustic wooden board. Like spring rolls, but flat and cut in pizza slices. From above.

Vegetable pancakes made from ricepaper

Marjolein

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A vegan and glutenfree twist on a classic favorite: vegetable pancakes made from rice paper! These light and crispy pancakes are a perfect canvas for fresh vegetables, herbs, and spices. Easy to prepare, full of flavor and crunchy! Ideal as a snack, appetizer, or light meal.
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 people (4 pancakes)
Calories 598
Cuisine Asian

Equipment

Ingredients
 

Instructions

  • Cut the bok choi and cabbage very thinly and wash. The cabbage can also be sliced with a mandoline. Dry with the paper towel.
  • Grate the carrot as thin as possible. Chop the cilantro and spring onion. Dry if necessary.
  • Put the bean sprouts in sieve and poor boiling (or really hot water) over it. Dry with a paper towel.
  • Mix all the vegetables. Season with the ginger, coriander seeds and chili flakes.
  • Fill a bowl with water. Set beside you pan. Heat up a little oil in the pan.
  • Put a sheet of rice paper under water. Take it out again and let as much water glide from it as possible. Lay in the pan in one movement. Don't shift it: that will tear the sheet to much.
  • Divide a quarter of the vegetables (about ¾ cups) over the rice paper sheet. Leave just over an inch uncovered at the sides. Still don't shift the sheet.
  • Put a second sheet under water, get rid of excess water again. Cover the vegetables.
  • Let it bake for 3 minutes. You will see the side curl up a bit. Test if it comes loose and if necessary use the spatula.
  • Turn an let the other side bake for 2 minutes. Do t shift it again until it comes loose.
  • Take the pancake out and if you don't eat it right away, let it rest on a piece of parchment paper. When it cools off it can get sticky.

Nutrition

Calories: 598kcal

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