Crispy Asian Vegetable Pancake
This Crispy Asian Vegetable Pancake is a savory, golden-brown dish that delivers big flavor with simple ingredients.
Ingredients
- 1 bell pepper-sliced thin
- 1/2 small red cabbage-sliced thin
- 1 carrot-sliced thin or use matchstick
- salt and pepper to taste
- 1/2 cup Monterey jack cheese-shredded
- 2 tbsp olive oil
- 8 rice paper sheets
- soy sauce-serving or make a dipping sauce
Instructions
- Combine all the vegetables and cheese into a medium bowl. Or you can layer them onto your rice paper using only what you like.
- Heat 1 tablespoon into a non-stick skillet over medium heat. Wet 1 rice paper sheet with water until just coated with water. It will soften as it cooks.
- Place the rice paper in the skillet and layer your vegetable mixture on top. Wet another rice paper and lay over the vegetables.
- Cook for 5 minutes until crispy and golden brown. Flip and cook the other side for 5 minutes.
- Remove from the skillet and cut into wedges. I used a pizza cutter. Serve with soy sauce or your favorite dipping sauce.