These Peanut Butter Rice Paper Pancakes are a creative and simple way to combine vegetables and peanut sauce in a delicious way. With their crispy outer layer and fresh, flavorful filling, they are perfect as a snack, light lunch or even as finger food for guests. Quick to prepare and full of flavor - a highlight for anyone who loves crunchy and creamy!
Slice the carrot into fine, long strips using a peeler or knife.
Prepare the peanut soy sauce
Put the peanut butter in a small bowl.
Add the soy sauce and water and mix everything into a smooth, creamy sauce
Finely grate the garlic clove and add to the sauce. Finely grate the ginger and mix in until the sauce is smooth. Set aside.
Prepare the rice paper pancakes
Briefly dip a piece of rice paper in a shallow bowl of water. Place the moistened rice paper in a cold, lightly oiled pan.
Spread a tablespoon of the prepared peanut soy sauce evenly over the rice paper.
Place a generous handful of the prepared vegetables on top and press down lightly.
Dip the second rice paper in water too, then place it on top of the vegetables. Press the rice paper down lightly so that the filling is well sealed in.
Heat the pan and fry the pancakes
Place the pan with the prepared pancake on a medium heat.
Fry the pancake for about 2-3 minutes until the underside is golden brown.
Carefully turn the pancake over with a spatula and fry the other side for 2-3 minutes until golden brown.
Arrange the finished Peanut Butter Rice Paper Pancakes on a plate. Serve with additional soy sauce or the remaining peanut soy sauce, if desired.
Nutrition
Nutrition Facts
Rice paper pancakes
Amount per Serving
Calories
415
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Cholesterol
3
mg
1
%
Sodium
1462
mg
64
%
Potassium
721
mg
21
%
Carbohydrates
62
g
21
%
Fiber
5
g
21
%
Sugar
32
g
36
%
Protein
14
g
28
%
Vitamin A
10649
IU
213
%
Vitamin C
22
mg
27
%
Calcium
94
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
