Description
A delightful fusion of crunchy rice paper and savory vegetable and cheese filling, perfect for family gatherings or cozy nights in.
Ingredients
- Rice Paper
- Cabbage, shredded
- Carrot, grated
- Onion, chopped
- Creamy cheese
- Oil for frying
- Salt
- Pepper
Instructions
- Soak Rice Paper in warm water for 15-20 seconds until pliable. Lay it flat on a clean surface.
- In a mixing bowl, combine shredded cabbage, grated carrot, chopped onion, and cheese. Season with salt and pepper.
- Take a spoonful of the mixture and place it in the center of the rice paper. Fold over the sides and roll tightly.
- Heat oil in a frying pan over medium heat until shimmering.
- Fry the pancakes for 2-3 minutes on each side or until crispy and golden brown.
- Remove from oil and let drain on paper towels. Serve hot with a dipping sauce.
Notes
Ensure the oil is hot before frying for maximum crispiness. You can store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 175
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg