Ingredients
For the Filling
- 1 ½ tablespoons cooking oil
- 1 ½ inches ginger, finely chopped
- 10 garlic cloves, finely chopped
- 4 spring onion whites, sliced very thin
- 1 carrot, cut into thin strips (½ cup, 55 g)
- 1 green capsicum, cut into thin strips (1 cup, 100 g)
- 1 red capsicum, cut into thin strips (1 cup, 100 g)
- 10 french beans, cut into thin strips (½ cup, 55 g)
- 225 grams tofu, crumbled (1 ¼ cups)
- 1 teaspoon soy sauce
- 1 tablespoon schezwan sauce
- 1 tablespoon tomato ketchup
- ¼ teaspoon salt
- ½ teaspoon black pepper powder
- 4 spring onion greens, finely chopped (for garnish)
For the Pancakes
- 8 rice papers
- 1 cup water
- 1 tablespoon cooking oil (for frying)
Instructions
- Make the tofu filling: Heat 1 ½ tablespoons of cooking oil in a pan over medium heat. Add finely chopped ginger and garlic, sautéing them for a few seconds until fragrant. Add the spring onion whites and fry briefly. Next, toss in all the thinly cut veggie strips (carrot, green and red capsicum, french beans) and sauté for about a minute. Stir in the crumbled tofu, soy sauce, schezwan sauce, tomato ketchup, salt, and black pepper powder. Mix everything well to combine and garnish with finely chopped spring onion greens. Remove from heat and allow the filling to cool.
- Prepare the pancakes: Heat a flat pan or skillet over medium heat and brush lightly with cooking oil. Pour water into a shallow plate. Dip one rice paper into the water for a few seconds until pliable, then gently dry it on a kitchen towel to remove excess moisture. Immediately place the rice paper on the hot pan and evenly spread a portion of the tofu and vegetable filling over it. Dip another rice paper into the water, dry it, and place it carefully over the filling to cover it. Fry the pancake for 2-3 minutes on each side, or until both sides are crisp and golden brown. Repeat the process with the remaining rice papers and filling to make all pancakes.
Notes
- Be careful not to soak the rice papers for too long; they should be pliable but not soggy.
- The filling can be customized with your favorite vegetables.
- You can adjust the level of spiciness by altering the amount of schezwan sauce.
- Use a non-stick pan to prevent the pancakes from sticking and breaking.
- Serve these pancakes hot for the best crispiness and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
