Rice Paper Pancakes

Name: Rice Paper Veggie Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 stuffed pancakes
Ingredients: 2 ½ tablespoons cooking oil (divided); 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 gms); 1 green capsicum cut into thin strips (1 cup, 100 gms); 1 red capsicum cut into thin strips (1 cup, 100 gms); 10 french beans cut into thin strips (½ cup, 55 gms); 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); 8 rice papers; 1 cup water

Rice Paper Pancakes

These Rice Paper Pancakes are the ultimate example of healthy meets flavor! Dunk these crispy, veggie pancakes into some soy sauce and chili oil for the perfect dish

Serves 4 stuffed pancakes

Prep 5 minutes

Cook 15 minutes

Total 20 minutes

Jump to the recipe

It’s 2025 and we’re jumping on the rice paper train! I love my classic rice paper rolls but lately I’ve been frying my rice paper in a little oil which makes them super crispy – a total game changer!

Making these rice paper veggie pancakes is super fuss free. Just mix together your veggie and tofu filling and seal it in lightly-soaked rice paper before frying. Less than 20 minutes and you’ve got a nutritious dish that you won’t be able to stop eating!

Ingredients Overview

You can make the filling for these pancakes based on whatever veggies you have at home – I’ve used tofu as the main base but paneer works just as well too. You could even add minced chicken or meat here if you’d like!

And then I add in carrots, capsicum, and beans all cut into thin strips along with some spring onions. Saute these together with some soy sauce, schezwan sauce and tomato ketchup and you’re good to go.

In addition to the filling, you just need rice papers and some water for soaking.

a whole rice paper pancake fresh off the stove, ready to be cut and served

Frequently Asked Questions

Richa’s Top Tips

Make sure to just dip the rice paper in water for just one second – else it will get too flimsy to work with.
I recommend getting the round shape rice papers for this recipe for that pancake-esque look!
You can totally customize these veggie pancakes as per your liking. Add what veggies you have, make it with chicken, go crazy with the sauces! I’m always trying out new variations for these.

close up image of a rice paper pancake to show it's crispy texture

If you’re looking for your next easy meal, you’ve got to give this rice paper pancakes recipe a go. I always keep rice paper on hand now because my kiddos are always asking for this. Healthy but still super fun is my motto when it comes to cooking for my family so you just know these make it to the weekly rotation!

I’d love to see your recreations of this recipe so be sure to send me pictures over on my IG @my_foodstory and I’ll see you with the next recipe 🙂

This article was researched and written by Navya Khetarpal.

The recipe

Rice Paper Veggie Pancakes

Crispy, loaded with veggies, and protein, these rice paper veggie pancakes are delicious, wholesome, and a total breeze to put together!

Serves 4 stuffed pancakes
Prep 5 minutes
Cook 15 minutes
Total 20 minutes

Ingredients

2 ½ tablespoons cooking oil (divided)
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 gms)
1 green capsicum cut into thin strips (1 cup, 100 gms)
1 red capsicum cut into thin strips (1 cup, 100 gms)
10 french beans cut into thin strips (½ cup, 55 gms)
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)
8 rice papers
1 cup water

Method

Making the tofu filling:

1
Heat 1 ½ tablespoons oil in a pan, add ginger & garlic and fry for a few seconds on medium heat. Add spring onion whites & fry for a few seconds. Add all veggie strips & saute for a minute. Add tofu, all the sauces, salt, pepper powder, give it a good mix, garnish with spring onion greens and take off the heat. set aside to cool.

Making the pancakes:

2
heat a flat pan, brush it with oil. Take water in a plate, dip one rice paper in water for a few seconds & gently dry it on a kitchen towel. Place it immediately on the hot pan, spread the tofu filling evenly, dip and dry another rice paper & cover the filling, fry the pancake on medium heat on both sides for 2-3 minutes till they turn crisp. Repeat the same for all the pancakes.

Notes

Avoid dipping rice papers more than a few seconds as it will get too soft & can not be used for pancakes.

Nutrition

Calories 286 kcal
Carbohydrates 35 g
Protein 11 g
Fat 12 g
Saturated Fat 1 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 6 g
Trans Fat 0.04 g
Cholesterol 3 mg
Sodium 552 mg
Potassium 354 mg
Fiber 4 g
Sugar 5 g
Vitamin A 3955 IU
Vitamin C 74 mg
Calcium 139 mg
Iron 3 mg

Common questions

What other veggies can I add to these wraps?

Any veggies that you have on hand will work – zucchini, grated broccoli, and baby corn are great additions. Just don’t add mushrooms as they will leave water that can make the pancakes soggy.

Can I make this with chicken or another type of protein?

Absolutely! Minced chicken or meat will make for a delicious pancake filling. Just note that the cook time will increase accordingly.

Can I make the filling in advance?

Yep! You could either chop everything needed for the filling and keep it ready or make the sauteed filling and refrigerate it Simply reheat before adding it to the rice paper.