CRISPY RICE PAPER EGG PANCAKE
Serves 1
Directions
- 1In a bowl, add eggs and beat with a fork.
- 2In a different bowl, add shredded carrots, cabbage, scallions, soy sauce, sugar, sesame oil, and salt and mix to combine.
- 3In a pan, heat up a bit of oil.
- 4Dip rice paper in cold water, shake off excess water, then immediately add to the pan.
- 5Add 1/2 of the egg mixture on top then gently swirl the pan until eggs cover entire rice paper.
- 6Spread a handful of shredded carrots and cabbage mixture on top.
- 7When eggs are cooked (about 1-2 mins), gently fold the round in half then flip until both sides are lightly brown.
- 8Transfer pancake to a cutting board.
- 9Cut pancake into smaller pieces, garnish with chili oil and scallions.
Ingredients
- 2 pieces rice paper
- 2 eggs
- 0.5 cup shredded carrots
- 0.5 cup shredded cabbage
- 3 Tbsp chopped scallions
- 1.5 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 pinch salt
- oil
- chili oil
- chopped scallions
Equipment
panbowlforkcutting board
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