Are you craving a quick, healthy, and utterly delicious dinner? Look no further! These rice paper pancakes are the perfect solution. They’re incredibly easy to make, packed with flavor, and endlessly customizable. This recipe is perfect for busy weeknights, impromptu gatherings, or anyone looking to explore some exciting new easy recipes and healthy meals. Get ready to elevate your homemade cooking game!
Ingredients:
- 1 package (about 10-12) round rice paper wrappers (8-inch diameter)
- 1 cup cooked quinoa or rice (leftovers work perfectly!)
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Optional: 1/4 teaspoon red pepper flakes for a little heat
- Cooking spray or oil for greasing the pan
Instructions:
Get Started:
- Prepare your fillings: Combine the cooked quinoa or rice, carrots, cabbage, cilantro, green onions, garlic, soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using) in a medium bowl. Mix well to combine. This is a great way to use up leftover rice or quinoa – reducing food waste and saving time!
Making the Pancakes:
- Lightly grease a large non-stick skillet or griddle over medium heat. This helps prevent sticking and ensures even cooking.
- Lay one rice paper wrapper on a clean, flat surface.
- Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
- Carefully fold the wrapper in half, then fold in the sides to create a half-moon shape. This is where the fun comes in! Feel free to experiment with your folding technique. You can even make them into little triangles or squares depending on the size of your rice paper.
- Carefully place the folded pancake in the hot skillet and cook for 2-3 minutes per side, or until golden brown and crispy. You might need to adjust the heat depending on your stovetop.
Serving Suggestions:
- Serve immediately. These pancakes are delicious on their own or with a dipping sauce of your choice. Peanut sauce, sweet chili sauce, or even a simple sriracha mayo are all fantastic options.
Tips and Variations:
- Add protein: Boost the protein content by adding cooked shrimp, chicken, tofu, or ground turkey to the filling.
- Get creative with veggies: Feel free to experiment with other vegetables like bell peppers, mushrooms, or zucchini.
- Spice it up: Add more red pepper flakes or a dash of your favorite hot sauce for extra heat.
- Make it vegetarian/vegan: Ensure your soy sauce is tamari or coconut aminos to keep it completely vegan.
- Make it ahead: These pancakes can be made ahead of time and reheated in a skillet or microwave.
Nutritional Information (per pancake, approximate):
- Calories: Approximately 150-200 (depending on fillings)
- Protein: 5-8g
- Carbohydrates: 25-35g
- Fat: 3-5g
This quick dinner idea offers a healthy and delicious way to enjoy a world of flavors. It’s a fantastic example of easy recipes that are also great for healthy meals, perfect for busy weeknights or a fun weekend brunch. The best recipes often involve simple ingredients and creative flair, and these rice paper pancakes certainly deliver on both fronts!