This Crispy Rice Paper Pancake with Veg, Tofu, Kimchi, and G

• porcie: Recipe: (makes 1 pancake

Ingrediencie

It only takes 10-15 minutes and is perfect as a light lunch or snack.

For the pancake:

1/3 cup carrot, shredded

1/3 cup cabbage, shredded

50g tofu, crumbled

1 spring onion, chopped (green parts for garnish)

1 tsp ginger, finely grated

1 garlic clove, minced

1-2 tbsp kimchi, chopped

1 tsp gochujang

1 tsp soy sauce

2 rice paper sheets

1 tbsp sesame oil

For the dipping sauce:

1 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame seeds

To garnish:

spring onion

sesame seeds

Postup

Add all of the pancake ingredients, minus the rice paper and sesame oil, to a mixing bowl. Mix well to combine.

Heat the oil in a non-stick pan on medium heat. Add one of the rice paper sheets and quickly top with the pancake mixture. Evenly spread out the mixture, making sure to leave about an inch space between the filling and the edge of the rice paper to ensure the top sheet can stick to the bottom one. Wet the other rice paper sheet by running under cold water for a few seconds on each side. Place on top of the mixture and press down to help it stick to the other sheet. Cook for around 3-3 1/2 minutes on each side until browned and crispy.

Once cooked, place on a plate or board. Cut into small pieces with a knife or pizza cutter, top with the garnishes & serve with the simple dipping sauce.