Description
These viral rice paper pancakes are the ultimate quick and savory hack for a busy day. By combining crispy Vietnamese rice paper with a protein-rich filling of shredded chicken, fresh carrots, and green onions, you create a satisfying crunch that is entirely gluten-free. Perfect for a fast dinner or a casual brunch, this dish is easily customizable and requires minimal effort for a high-reward, flavor-packed experience. Get ready to elevate your quick-meal game with these addictive, crispy treats.
Ingredients
4 sheets round rice paper
2 cups shredded cooked chicken breast
2 green onions, thinly sliced
1/2 cup shredded carrots
2 large eggs, lightly beaten
1 tablespoon soy sauce (or tamari)
1 teaspoon sesame oil
1 tablespoon neutral cooking oil
Optional: Sriracha or chili flakes for heat
Instructions
In a mixing bowl, combine the shredded chicken, green onions, shredded carrots, eggs, soy sauce, and sesame oil until well combined.
Place a large non-stick skillet over medium heat and add the cooking oil.
Place one sheet of rice paper into the hot pan.
Immediately spread a thin, even layer of the chicken and egg mixture over the top of the rice paper.
Cook undisturbed for 3-4 minutes until the edges of the rice paper begin to curl up and turn golden brown.
Flip the pancake carefully with a spatula.
Cook for an additional 2-3 minutes until the egg is fully set and the rice paper is crispy.
Repeat with the remaining rice paper and mixture and serve hot.
Notes
These are best eaten immediately while the rice paper is crispy. To reheat leftovers, use a dry skillet rather than a microwave to maintain the desired texture. Feel free to substitute chicken with thinly sliced beef or shredded venison for a heartier flavor.
- Prep Time: 10
- Cook Time: 8
- Category: Recipes
- Method: Pan-frying
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 115mg