Mon, 24 March 2025
A great dish to use up bits and ends of vegetables, this Asian inspired pancakes are simple, spicy and delicious
Ingredients –
Sliced ½ a red onion
1 finely sliced scallion
1 washed grated carrot
½ a grated cucumber
Baby spinach
Sliced sugar snap peas
Piece of fresh ginger, finely grated
1 garlic clove, finely chopped
small handful of chopped coriander
½ tbsp chilli oil
soy sauce
4 rice paper (spring roll) wraps
For the dip –
1 nearly empty jar peanut butter
2 tsp rice wine vinegar
100ml rapeseed oil
Method -
Place the veg in a mixing bowl with the ginger, garlic and coriander. Add the chilli oil, and ½ tablespoon of soy sauce and mix.
½ fill a bowl of warm water and place your rice paper in it for 20 seconds then place on a towel. Place 1 sheet into a pan on a medium heat and top with half the veg mix. Fry for 3-4 minutes until the bottom is golden and crisp. Place the second sheet on top and
gently flip the pancake over so that the fresh rice paper cooks and crisps up. Put onto a chopping board and cut into small wedges.
Add your rice wine vinegar and rapeseed oil to the almost empty peanut butter jar, put the lid on top and shake well, pour into a dipping bowl and serve. I’m adding a delish Asian slaw to the side.
Enjoy!
