If you’re someone who loves Asian food and quick recipes that still pack tons of flavor, these crispy rice paper pancakes will become your new obsession. They’re light yet satisfying, filled with a savory stir-fry of veggies and paneer or tofu, and served alongside a sweet-and-salty dipping sauce that makes every bite irresistible.
Whether you’re looking for a healthy snack, a unique party appetizer, or a light dinner that’s big on umami, this recipe has you covered!
Ingredients
For the filling
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1 small onion (chopped)
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1 small carrot (julienned)
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¼ red bell pepper (julienned)
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¼ yellow bell pepper (julienned)
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200g paneer or tofu (crumbled by hand)
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2 tbsp olive oil
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5–6 garlic cloves (chopped)
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Salt & black pepper to taste
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½ tsp ginger powder (optional)
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1 tsp soya sauce
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1 tsp vinegar
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1 tsp tomato ketchup
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½ tsp Tobasco sauce
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1 tsp brown sugar
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2 rice papers (per pancake)
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Green onion (to garnish)
For the dipping sauce
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2 tbsp soya sauce
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½ tsp olive oil
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1.5 tsp vinegar
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2 tsp brown sugar
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1 tsp ginger powder
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1 tbsp green onion (chopped)
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¼ tsp sesame seeds
Step-by-Step Instructions
1. Make the filling
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Crumble the paneer or tofu with your hands for a rustic texture.
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In a pan, heat olive oil and sauté chopped onions until they turn translucent.
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Add chopped garlic, then toss in the crumbled paneer/tofu. Season with salt, pepper, and ginger powder.
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Pour in soya sauce, vinegar, ketchup, Tobasco, and sprinkle over the brown sugar.
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Finally, add julienned bell peppers and carrot. Stir on medium-high heat for 1–2 minutes until everything is coated and slightly softened.
2. Assemble the pancakes
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Heat a lightly oiled non-stick pan on medium flame.
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Dip one rice paper sheet in water for about 5 seconds, then quickly place it on the hot pan.
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Spoon a generous amount of filling into the center.
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Dip a second rice paper sheet, shake off excess water, and place it over the filling to seal.
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Toast gently on both sides until crispy and golden brown, pressing slightly with a spatula to keep it flat.
3. Make the dipping sauce
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In a small bowl, mix soya sauce, olive oil, vinegar, brown sugar, ginger powder, green onions, and sesame seeds.
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Stir well and let it sit for at least 5–10 minutes so all the flavors meld together.
4. Serve & enjoy
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Cut the pancakes into halves or quarters for easy dipping.
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Serve immediately with your homemade dipping sauce and a sprinkle of fresh green onions on top.
Tips & Variations
✅ Want it spicy? Add red chili flakes or chopped green chilies to the filling.
✅ Mushrooms, shredded cabbage, or zucchini work great too.
✅ These pancakes are best eaten hot right out of the pan while they’re crispy.
Why You’ll Love This Recipe
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Naturally gluten-free (thanks to the rice paper!)
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Packed with fresh veggies and plant protein
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Quick to make and fun to eat
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Versatile enough to switch up the filling based on what’s in your fridge
Final Word
This recipe combines everything you love about Asian street food: crispy textures, bold flavors, and that satisfying dipping action. It’s also healthier than deep-fried snacks — making it a guilt-free way to enjoy your favorite Asian flavors right at home.
