Baked Vegetarian Pancakes in Rice Paper
6 servings
60 minutes
Baked vegetarian pancakes in rice paper are a refined blend of Chinese culinary traditions and healthy eating. This recipe is rooted in Southeast Asian cuisine, where rice paper is used to create light yet flavor-rich dishes. The filling, rich in shiitake mushroom aroma, the freshness of carrot and zucchini, along with spicy notes of garlic and green onion, is sautéed to perfect tenderness. The pancakes are baked to a crispy crust, giving them a delightful texture. They pair perfectly with a sweet and sour sauce that highlights the harmony of flavors. This dish is suitable for both everyday dinners and festive tables, delighting with its delicate yet rich taste.
1
Place the mushrooms and noodles in a small pot. Pour boiling water over them. Leave for 5-7 minutes. Drain the water. Finely chop the mushrooms. Cut the noodles into 5 cm lengths.
- Dried shiitake mushrooms: 6 pieces
- Rice noodles: 60 g
2
Chop the green onion and garlic. Grate the carrot and zucchini on a coarse grater. Cut the cabbage into thin strips.
- Green onion tops (scallion greens): 5 piece
- Garlic: 2 cloves
- Carrot: 1 piece
- Zucchini: 1 piece
- Napa cabbage: 120 g
3
In a pot, heat the oil, sauté the onion, garlic, carrot, zucchini, and cabbage. Sauté the vegetables for 5-7 minutes or until soft. Add the noodles, mushrooms, and soy sauce. Stir-fry everything together for 1 minute.
- Green onion tops (scallion greens): 5 piece
- Garlic: 2 cloves
- Carrot: 1 piece
- Zucchini: 1 piece
- Napa cabbage: 120 g
- Rice noodles: 60 g
- Dried shiitake mushrooms: 6 pieces
- Soy sauce: 1 tablespoon
4
Transfer to a bowl and let it cool.
5
Preheat the oven to 190 degrees. Line a baking sheet with parchment paper and lightly spray the paper with oil. Place 1 sheet of rice paper on the work surface, with a corner facing you.
6
Brush the sheet with a little water, place 1 tablespoon of filling, and roll the pancake.
- Rice paper: 12 pieces
- Rice noodles: 60 g
- Dried shiitake mushrooms: 6 pieces
- Green onion tops (scallion greens): 5 piece
- Garlic: 2 cloves
- Carrot: 1 piece
- Zucchini: 1 piece
- Napa cabbage: 120 g
7
Place the pancakes on a baking sheet. Once all the pancakes are ready, drizzle them with vegetable oil and bake for 15-20 minutes.
- Rice paper: 12 pieces
- Soy sauce: 1 tablespoon
8
Serve with sweet and sour sauce.
- Sweet and sour sauce: 0.5 glass
