Ingredients
Ingredients
- 6 rice paper sheets
- 2 green onions, finely chopped
- 1 egg
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil (for frying)
Instructions
- Soften Rice Paper: Lightly dip one rice paper sheet in water for a few seconds until it becomes pliable but not overly soft to avoid tearing.
- Prepare Base Layer: Place the softened rice paper sheet flat on a clean surface and evenly sprinkle the finely chopped green onions over it.
- Make Egg Mixture: Beat the egg in a bowl, then stir in the soy sauce and sesame oil to create a flavorful binding mixture.
- Apply Egg Mixture: Using a brush or spoon, spread a thin layer of the egg mixture over the rice paper sheet with the green onions to adhere flavors and bind layers.
- Add Top Layer: Place another softened rice paper sheet on top, gently pressing down to stick both layers together.
- Heat Oil: Heat the vegetable oil in a pan over medium heat until shimmering and ready for frying.
- Fry Pancakes: Carefully transfer the layered rice paper into the hot oil and fry it until golden brown and crispy on the bottom, about 2-3 minutes, then flip and fry the other side similarly.
- Drain and Serve: Remove the cooked pancake from the pan and place on paper towels to drain excess oil. Slice into pieces and serve warm for best texture and flavor.
Notes
- Do not over-soak rice paper to prevent tearing and maintain pancake texture.
- Add chili flakes or minced garlic to the egg mixture for extra flavor and a spicy kick.
- Use a non-stick pan for easier flipping and less oil absorption.
- Serve with soy sauce or your preferred dipping sauce for enhanced taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
