Description
These Rice Paper Veggie Pancakes are a delicious and crispy vegetarian snack, filled with a savory blend of tofu and fresh vegetables flavored with ginger, garlic, and sauces. Perfect as a light meal or appetizer, they cook quickly and bring a satisfying crunch with every bite.
Ingredients
For the Tofu Filling
- 2 ½ tablespoons cooking oil (divided)
- 1 ½ inches ginger, finely chopped
- 10 garlic cloves, finely chopped
- 4 spring onion whites, sliced very thin
- 1 carrot, cut into thin strips (½ cup, 55 g)
- 1 green capsicum, cut into thin strips (1 cup, 100 g)
- 1 red capsicum, cut into thin strips (1 cup, 100 g)
- 10 french beans, cut into thin strips (½ cup, 55 g)
- 225 grams tofu, crumbled (1 ¼ cups)
- 1 teaspoon soy sauce
- 1 tablespoon schezwan sauce
- 1 tablespoon tomato ketchup
- ¼ teaspoon salt
- ½ teaspoon black pepper powder
- 4 spring onion greens, finely chopped (for garnish)
For the Pancakes
- 8 rice papers
- 1 cup water (for dipping rice papers)
Instructions
- Prepare the tofu filling: Heat 1 ½ tablespoons of cooking oil in a pan over medium heat. Add the finely chopped ginger and garlic and sauté for a few seconds until fragrant. Then add the thinly sliced spring onion whites and fry briefly.
- Add the vegetables and tofu: Add the carrot, green capsicum, red capsicum, and french beans cut into thin strips to the pan. Sauté for about one minute until the vegetables are slightly tender but still crisp. Then add the crumbled tofu, soy sauce, schezwan sauce, tomato ketchup, salt, and black pepper powder. Mix everything well.
- Finish the filling: Stir in the finely chopped spring onion greens as a garnish and remove the pan from heat. Set the filling aside to cool down before assembling the pancakes.
- Prepare the pancakes: Heat a flat pan or skillet over medium heat and brush it lightly with some cooking oil.
- Assemble the pancakes: Pour 1 cup of water into a shallow plate. Dip one rice paper sheet into the water for a few seconds to soften, then gently dry it on a kitchen towel.
- Cook the first layer: Immediately place the softened rice paper onto the hot pan. Evenly spread a layer of the tofu and vegetable filling over the rice paper.
- Cover and fry: Dip and dry another rice paper in water the same way and place it on top of the filling. Fry the assembled pancake on medium heat, cooking for 2-3 minutes on each side, or until the rice paper turns crisp and golden brown.
- Repeat and serve: Repeat the dipping, filling, and frying process for all remaining rice papers and filling. Serve the crispy rice paper veggie pancakes warm as a snack or light meal.
Notes
- Make sure not to over-soak the rice papers as they will become too fragile to handle.
- You can customize the vegetables depending on availability, but keep them thinly sliced for quick cooking and best texture.
- Serve with additional soy sauce or a spicy dipping sauce for extra flavor.
- Tofu can be firm or medium-firm for best results; crumble finely so it mixes well with the veggies.
- Use a non-stick pan or well-seasoned skillet to prevent sticking while frying the pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
