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 ½-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!

Tips

• 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.