Rice Paper Pancakes are a unique, light, and crispy dish that’s perfect as a snack, appetizer, or light meal. These delicate pancakes are made by layering rice paper sheets with a fresh vegetable filling and pan-frying them until golden and crispy. With simple ingredients and bold flavors, they’re a fun way to enjoy a fusion of textures and tastes, especially when served with a tangy dipping sauce. Quick to prepare and endlessly customizable, rice paper pancakes are a great way to elevate your meals with a creative twist!

What is Rice Paper Pancake?

Rice Paper Pancakes are crispy, pan-fried pancakes made by layering rice paper sheets with a mixture of vegetables and sauces. They are lightly fried until golden and served with a flavorful dipping sauce, offering a delightful balance of crispy texture and fresh, vibrant flavors.

Main Ingredients of Rice Paper Pancake

 

• Rice paper sheets
• Fresh vegetables (scallions, cabbage, onion, carrot)
• Chili oil and peanut sauce for seasoning

What Is So Special About Rice Paper Pancake?

These pancakes are a creative twist on traditional pancakes, using rice paper for a thin, crispy base and a filling packed with vegetables and flavors. The combination of the crunchy exterior with the soft, juicy filling, paired with a tangy dipping sauce, makes it a standout dish that’s quick, light, and satisfying.

Quick and Easy Rice Paper Pancake

This recipe is perfect when you’re looking for something quick, light, and flavorful. With minimal cooking time and basic ingredients, you can whip up a batch of these crispy pancakes in no time!

How to Make Rice Paper Pancakes

1. Thinly slice the scallions, cabbage, onion, and carrot.
2. Fill a shallow dish with warm water. Dip a rice paper sheet into the water for a few seconds until it softens.
3. Mix the sliced vegetables with 1 tablespoon of chili oil, peanut sauce, salt, and white pepper in a bowl.
4. Place the softened rice paper on a clean surface or pan, and evenly distribute the vegetable mixture on top.
5. Top with another softened rice paper sheet and allow it to sit in the pan until the bottom crisps up.
6. Flip the pancake and continue frying until the other side turns golden brown and crispy.
7. Repeat the process for the remaining rice paper and filling.
8. While cooking the pancakes, prepare the dipping sauce by mixing soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and red pepper flakes (optional).
9. Once the pancakes are cooked, slice them into small pieces and serve hot with the dipping sauce on the side.

More Delicious Recipes

1. Butter Garlic Stir Fried Veggies

2. Ramen Bowl

2. Asian Fried Rice

Expert Tips

• Don’t soak the rice paper for too long in water—just enough to soften it.
• Use a non-stick pan for easy flipping and to prevent the pancakes from sticking.
• Customize the filing with your favorite vegetables or add protein like tofu or chicken for a heartier option.
• Make sure the pan is hot enough to crisp up the rice paper quickly without overcooking the filling.

Recipe Card

Rice Paper Pancake

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Category

Appetizer, Snack

Servings

3

Prep Time

10 minutes

Cook Time

10 minutes

Calories

220

Crispy, pan-fried Rice Paper Pancakes filled with fresh vegetables and served with a tangy dipping sauce. This quick and easy recipe is perfect as an appetizer or snack!

Author:

Parth Kapoor

Ingredients

• Rice paper sheets: 4-6

• Scallions: 2, thinly sliced

• Cabbage: ¼, thinly sliced

• Onion: ½, thinly sliced

• Carrot: 1 small, thinly sliced

• Chili oil: 2 tbsp (divided)

• Peanut sauce: 2 tbsp

• Salt and white pepper: To taste

Dipping Sauce

• Soy sauce: 3 tbsp

• Rice vinegar: 1 tbsp

• Sesame oil: 1 tsp

• Sugar: 1 tsp

• Garlic: 1 clove, minced

• Red pepper flakes: ½ tsp (optional)

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Directions

1. Slice the scallions, cabbage, onion, and carrot thinly.

2. Fill a shallow dish with warm water and dip a rice paper sheet for a few seconds until soft.

3. Mix the vegetables, 1 tbsp of chili oil, peanut sauce, salt, and white pepper in a bowl.

4. Place the rice paper on a clean surface, add the vegetable mixture, and top with another softened rice paper sheet.

5. In a hot pan, fry the pancake until golden and crispy on both sides.

6. Repeat the process for the remaining pancakes.

7. Prepare the dipping sauce by combining all sauce ingredients in a small bowl.

8. Serve the crispy rice paper pancakes with dipping sauce on the side.

Recipe Video

Recipe Note

These pancakes are best served fresh and hot. Adjust the heat by adding more or less chili oil depending on your preference!