Rice paper veggie pancake

Rice Paper Veggie Pancake

 https://www.instagram.com/reel/C86ONedyqbJ/?igsh=MWJrODNheHFzZnF6eQ==

Ingredients (serving 1)

For the filling:

1. Onion, thinly sliced -1 
2. Purple Cabbage, thinly sliced -1/2
3. Carrot, thinly sliced -1 
4. Spring Onion greens - chopped - ½ cup 
5. Salt and pepper to taste
6. Grated Mozzarella Cheese-1/2 cup
7. Chilli oil for drizzling 
8. Sesame seeds- ½ tsp 

For the sauce:

1. Soy Sauce -1 tbsp
2. Vinegar -1 tsp 
3. Chilli Oil -1 tbsp 
4. Garlic, finely chopped -1 tbsp 
5. Lemon Juice -1 tsp 
6. Sesame Seeds
7. Salt to taste 

🥕 Cook on both sides for 3-5 minutes until the crispy and golden brown.

Method:

 1. Prepare the Sauce:

• In a small bowl, combine soy sauce, vinegar, chili oil, chopped garlic, lemon juice, salt and sesame seeds.
• Stir well and keep aside for flavors to infuse.

 2. Sauté the Veggies:

• In a pan, heat a little oil (optional) and sauté onion, carrot, purple cabbage, and spring onions, add chili oil and sesame seeds in it for 2-3 minutes. Keep them crunchy.
• Add salt and pepper to taste.
• Turn off the heat and let it cool slightly.

 3. Assemblethe Pancake:

• Lightly grease a non-stick tawa (griddle) and heat it on low flame.
• Soften 2 rice paper sheets by dipping them in warm water for a few seconds until soft and pliable.
• Place one rice paper sheet carefully on the greased tawa.
• Spread the sautéed veggie filling evenly in the center of the rice paper.
• Sprinkle shredded mozzarella cheese generously over the filling.
• Wet the edges of the rice paper with water to help seal.
• Cover with the second softened rice paper sheet, placing it over the filling.
• Press the edges gently to seal the pancake.

 4. Cook:

• Cook on medium flame for 2-3 minutes on each side, pressing gently, until the rice paper turns crisp and the cheese melts.

 5. Serve:

• Cut the pancake into halves or quarters.
• Serve hot with the prepared garlic-chili sauce