Crispy Rice Paper Egg Roll Pancakes
Serves 3
Directions
- 1Finely chop the shrimp, cabbage, carrot, and green onion.
- 2Combine the shrimp, cabbage, carrot, green onion, soy sauce, sesame oil, garlic powder, onion powder, and black pepper in a large mixing bowl and mix well.
- 3Place a sheet of rice paper on a flat surface and spread a thin layer of the filling over the surface of the rice paper.
- 4Heat oil in a pan over medium-high heat and carefully place the prepared rice paper pancake into the pan, filling-side down.
- 5Place another sheet of rice paper on top of the filling to create a sandwich pancake and press down with a spatula.
- 6Fry until golden and crispy on the bottom, then flip and continue frying the other side until golden brown and crispy.
- 7Remove from the pan and cut into wedges, then top with sesame seeds and green onion curls, and serve with dipping sauce.
Ingredients
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1 cup cabbage, finely chopped
- 1/4 cup carrot, finely chopped
- 2 stalks green onion, minced fine
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 6 rice paper wrapper
- 1/4 cup oil
- sesame seed (optional)
- green onion, sliced into long curls (optional)
- dipping sauce (optional)
Equipment
chef's knifemixing bowlpanspatula
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