Vietnamese pancakes
3 servings
10 minutes
Vietnamese pancakes are a light and exquisite snack embodying freshness and harmony of flavors. They originated in Vietnam as part of a culinary tradition based on the balance of fresh vegetables, tender seafood, and thin rice paper. Crispy leaves of napa cabbage, aromatic ramiro pepper, and refreshing cucumber give the dish a fresh, juicy taste, while crab sticks add a delicate texture. Wrapping these ingredients in elastic rice paper creates an appetizing envelope that can be garnished with sesame seeds. Mayonnaise adds a light creaminess. The pancakes can be served as a festive appetizer or as a light snack on a hot day. It's the perfect combination of freshness and refined Asian flavor.
1
Separate the leaves of the Beijing cabbage from the base and divide them into 3 parts.
- Napa cabbage (pak choi type): 10 g
2
Cut the pepper into thin strips.
- Ramiro pepper: 30 g
3
Peel the cucumber and cut it into thin strips.
- Cucumbers: 40 g
4
Cut into strips and crab sticks.
- Crab sticks (surimi): 60 g
5
Cut the green stems in half.
- Rocket (arugula): 10 g
6
Prepare rice paper sheets.
- Rice paper: 30 g
7
Soak the paper in cold water for a few seconds.
8
Place the wet leaf on a flat surface. Top it with a leaf of napa cabbage and spread mayonnaise on it.
- Napa cabbage (pak choi type): 10 g
- Mayonnaise: to taste
9
Add greens and crab sticks.
- Rocket (arugula): 10 g
- Crab sticks (surimi): 60 g
10
Add pepper and cucumber.
- Ramiro pepper: 30 g
- Cucumbers: 40 g
11
Fold the pancake like an envelope.
12
Do the same with the other rice paper sheets. Serve sprinkled with sesame.
- Sesame seeds: to taste
