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 are needed. And for the filling you need fresh vegetables. 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 or avocado oil. On the official Medical Medium website you can read why to avoid seed oils like canola or sunflower oil.
Vegetable pancakes made from ricepaper
This recipe may contain
affiliate linksEquipment
- ceramic non-stick pan
- flat spatula
- mandolin or very sharp knife
- grater or very sharp knife
- large bowl
- sieve or colander
- paper towels
- pizza cutter optional
Ingredients
- 8 sheets rice paper
- 1 cup (100 g) bok choi
- 1 cup (100 g) white cabbage or red
- ½ cup (50 g) carrots
- ½ cup (50 g) bean sprouts
- 2 scallion, green or spring onion
- 2 large handsful cilantro + extra for topping
- 2 teaspoons ginger powder
- 2 teaspoons coriander seeds ground
- 1 tbsp chili flakes
- coconut oil
Instructions
- Slice the bok choi and cabbage very thinly and wash. Dry with a paper towel.
- Grate the carrot(s). Dry with a paper towel.
- Chop the cilantro and spring onion. Dry if necessary.
- Put the bean sprouts in sieve and poor boiling (or really hot water) over them. Dry with a paper towel.
- Mix all the vegetables. Season with the ginger, coriander seeds and chili flakes.
- Fill a bowl with water. Set besides your 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 the excess water again. Cover the vegetables with the sheet.
- Let it bake for 3 minutes. You will see the sides 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. Don'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 a bit sticky.
Did you make these pancakes or do you have any questions? Just leave a comment!