Crispy Lentil & Veggie Rice Paper Pancakes with Chili-Soy Dipping Sauce
Here’s your next favourite pulse recipe! Adding protein-packed lentils to trending recipes like our Asian-inspired crispy rice paper pancakes are just a few hacks for adding nutritional value to your go-to foods without compromising flavour.
1cup(250 mL) cooked green lentils (or 1/2 can (19 oz/540 mL) drained & rinsed)
1/2tsp(2 mL) garlic powder
1/2tsp(2 mL) chili flakes, divided
1/4tsp(1 mL) salt
1bag(397 g) rainbow coleslaw mix (see notes)
1bunchscallions, green parts only, thinly sliced, divided
24rice paper wraps
sesame seeds, for serving
Chili-Soy Dipping Sauce
2Tbsp(30 mL) low sodium soy sauce
1/2Tbsp(7 mL) rice vinegar
1tsp(5 mL) sesame oil
1tsp(5 mL) sugar
Directions
Heat a large skillet over medium heat. Add oil, lentils, garlic powder, 1/4 tsp (1 mL) chili flakes, and salt. Cook, stirring occasionally, until lentils are warm, about 2-3 minutes.
Add coleslaw mix and half the scallions to the skillet. Stir to incorporate then continue to cook for another 2-3 minutes, or until cabbage is tender-crisp. Transfer cabbage mixture to a bowl and set aside. Do not overcook the cabbage!
Fill a bowl with cold water.
Wipe the skillet clean with paper towels and return to medium heat. Add more oil to the pan, and working quickly, dip one of the rice paper wraps in the bowl of water for about 5 seconds before placing it in the skillet. Spread about 2 Tbsp (30 mL) of the cabbage mixture in the center of the wrap, leaving a 1/2-inch (1 cm) border. Dip another rice paper wrap in water, then place it on the top of the cabbage, pressing down gently with a spatula or wooden spoon until the edges are sealed.
Cook for 2-3 minutes until golden and crispy, before gently flipping the pancake and cooking for another 2–3 minutes. Use a spatula to gently remove from the pan, and then repeat the process for remaining pancakes, adding more oil to the pan, if necessary.
While the pancakes are cooking, combine soy sauce, rice vinegar, sesame oil, sugar, and remaining chili flakes in a small bowl.
Slice pancakes into 6 triangles. Top with remaining green onion, sesame seeds and serve with dipping sauce. Enjoy immediately for crispiest results!
Notes
You can also use 6 cups (1.5 L) shredded cabbage + carrot instead of a bag of rainbow coleslaw.
Make sure you don’t overcook the cabbage. Soggy cabbage will make the pancakes soggy, too!
Don’t overfill the rice paper. If the pancake is too heavy, it won’t get crispy.
Crispy Lentil & Veggie Rice Paper Pancakes with Chili-Soy Dipping Sauce
Ingredients
1/2Tbsp(7 mL) canola oil, plus more for frying
1cup(250 mL) cooked green lentils (or 1/2 can (19 oz/540 mL) drained & rinsed)
1/2tsp(2 mL) garlic powder
1/2tsp(2 mL) chili flakes, divided
1/4tsp(1 mL) salt
1bag(397 g) rainbow coleslaw mix (see notes)
1bunchscallions, green parts only, thinly sliced, divided
24rice paper wraps
sesame seeds, for serving
Chili-Soy Dipping Sauce
2Tbsp(30 mL) low sodium soy sauce
1/2Tbsp(7 mL) rice vinegar
1tsp(5 mL) sesame oil
1tsp(5 mL) sugar
1
Heat a large skillet over medium heat. Add oil, lentils, garlic powder, 1/4 tsp (1 mL) chili flakes, and salt. Cook, stirring occasionally, until lentils are warm, about 2-3 minutes.
2
Add coleslaw mix and half the scallions to the skillet. Stir to incorporate then continue to cook for another 2-3 minutes, or until cabbage is tender-crisp. Transfer cabbage mixture to a bowl and set aside. Do not overcook the cabbage!
3
Fill a bowl with cold water.
4
Wipe the skillet clean with paper towels and return to medium heat. Add more oil to the pan, and working quickly, dip one of the rice paper wraps in the bowl of water for about 5 seconds before placing it in the skillet. Spread about 2 Tbsp (30 mL) of the cabbage mixture in the center of the wrap, leaving a 1/2-inch (1 cm) border. Dip another rice paper wrap in water, then place it on the top of the cabbage, pressing down gently with a spatula or wooden spoon until the edges are sealed.
5
Cook for 2-3 minutes until golden and crispy, before gently flipping the pancake and cooking for another 2–3 minutes. Use a spatula to gently remove from the pan, and then repeat the process for remaining pancakes, adding more oil to the pan, if necessary.
6
While the pancakes are cooking, combine soy sauce, rice vinegar, sesame oil, sugar, and remaining chili flakes in a small bowl.
7
Slice pancakes into 6 triangles. Top with remaining green onion, sesame seeds and serve with dipping sauce. Enjoy immediately for crispiest results!
