Crispy Rice Paper Pancake: A Bite-Sized Snack Everyone Loves
Crispy Rice Paper Pancake: A Bite-Sized Snack Everyone Loves
The Best Snack for Kids! Making Crispy and Chewy Rice Paper Pancakes
Here’s a recipe for rice paper pancakes that are crispy on the outside and chewy on the inside, made quickly with leftover vegetables and Spam from your fridge. They’re perfect as a kid’s snack or a simple appetizer!
Main Ingredients- 1/4 head Cabbage (approx. 150g)
- 1/2 Onion (approx. 80g)
- 1/4 can Spam (approx. 100g)
- 4 sheets Rice paper
- 4 sheets Lunch box seasoned seaweed (Gim)
- Plenty of Cooking oil
- A little Water
Seasoning & Toppings- A little Parmesan cheese powder (optional)
- Sweet chili sauce or your favorite sauce
- A little Parmesan cheese powder (optional)
- Sweet chili sauce or your favorite sauce
Cooking Instructions
Step 1
First, prepare the key ingredients for the pancake: cabbage, onion, and Spam. Remove the outer leaves of the cabbage, wash it thoroughly, and set aside.
Step 2
Finely julienne the prepared cabbage and onion. You can also dice the Spam into small cubes or cut it into strips for a similar texture.
Step 3
Heat a generous amount of cooking oil in a wide pan over medium-high heat. Add the julienned cabbage and onion and stir-fry until softened. Push the vegetables to one side of the pan, and in the empty space, add the Spam and cook until golden brown. This stir-frying process blends the sweetness of the vegetables with the savory flavor of the Spam, making it even more delicious.
Step 4
Now, prepare the rice paper and lunch box seaweed, which will form the special wrapper for your pancake. Handle the seaweed carefully to prevent it from breaking.
Step 5
Prepare a bowl of lukewarm water. Dip one sheet of rice paper at a time until it becomes pliable but not overly soft; over-soaking can cause it to tear. Gently shake off excess water and carefully spread the softened rice paper flat on a cutting board or a large plate, ensuring they don’t overlap.
Step 6
On the flattened rice paper, place one sheet of lunch box seaweed. Then, evenly distribute the stir-fried cabbage, onion, and Spam mixture on top of the seaweed. If you like, sprinkle some Parmesan cheese powder for extra flavor, but you can omit it if you’re not a cheese fan.
Step 7
Carefully fold the edges of the rice paper over the filling to enclose it, creating a rectangular or half-moon shape. Ensure the filling doesn’t spill out. If the edges of the rice paper need to stick together, lightly moisten them with a bit of water to help them adhere.
Step 8
Lightly grease a preheated pan over low heat. Place the shaped rice paper pancakes onto the pan and cook them on both sides until golden brown and crispy. It’s important to cook them slowly over low heat to ensure the outside becomes crisp and the filling is heated through. High heat can cause them to burn, so gentle cooking is key.
Step 9
Arrange the well-cooked rice paper pancakes attractively on a plate. Serve with sweet chili sauce or your favorite dipping sauce to enjoy the delightful crispy-chewy texture. Savor the wonderful combination of textures!
