Veggie Rice Pancake
This is Mama Miche, and today, in my magic kitchen: Veggie Rice Pancake
I love vegetables and I know not everyone does, but they're fucking wrong. If you have picky eaters and you want to broaden their veg intake, try this recipe. It's colorful and delicious. With cabbages, carrots, onions, and scallions in rice paper, the dish's inherent colorfulness is visually enticing to even the most discerning young palates.
These ingredients are encased within rice paper wrappers and create a delightful textural contrast, culminating in a satisfying "crunch fest" with every bite. This recipe subtly introduces a variety of vegetables and transforms them into a delicious and exciting culinary experience that is likely to become a family favorite. And you dip it into a tasty sauce. Who doesn't love dipping? When I dip, you dip, we dip. Make your kitchen magic and make this! MMMK!
Tools
Mandolin
Large bowl
Frying pan
Spatula
Ingredients
Makes 4 servings
(note 1)
1 onion, thinly sliced
1/2 small red cabbage, thinly sliced
1/2 small Savoy cabbage, thinly sliced
1 carrot, very thinly sliced
2 spring onions, thinly sliced
2 tbsp avocado oil
8 rice paper sheets
Tamari, coconut aminos, gyoza, or make your favorite sauce for dipping
Directions
Prep Time: 10 minutes Cook Time: 10 minutes
Heat 1 tablespoon of avocado oil in a pan over medium heat.
Quickly dip one rice paper in cold water and place it in the pan.
Spread a portion of the vegetable mixture evenly over the rice paper.
Dip another rice paper in cold water and place it on top.
Cook for 3-5 minutes until the bottom is crispy and golden brown.
Carefully flip the wrap and cook the other side for another 3-5 minutes until crispy.
Remove from the pan
Cut into pieces and serve with dipping sauce (note 2)
Notes
Most markets sell pre-cut vegetables if you don't feel like breaking out the mandolin or doing all the thin slicing by hand.
Make my peanut butter dipping sauce! Great combo!
