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.
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!
Jump to section: Rice Paper Veggie Pancakes
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.
Frequently Asked Questions
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.
Absolutely! Minced chicken or meat will make for a delicious pancake filling. Just note that the cook time will increase accordingly.
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.
Serve these pancakes with soy sauce, chilli oil, scallion oil or schezwan sauce. It’s perfect with all!
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.
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 
Watch How To Make Rice Paper Veggie Pancakes Video
- 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
Prevent your screen from going dark
Making the tofu filling:
-
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.
2 ½ tablespoons cooking oil, 1 ½ inches ginger finely chopped, 10 garlic cloves finely chopped, 4 spring onion whites sliced very thin, 1 carrot cut into thin strips, 1 green capsicum cut into thin strips, 1 red capsicum cut into thin strips, 10 french beans cut into thin strips, 225 grams tofu crumbled, 1 teaspoon soy sauce, 1 tablespoon schezwan sauce, 1 tablespoon tomato ketchup, ¼ teaspoon salt, ½ teaspoon black pepper powder, 4 spring onion greens
Making the pancakes:
-
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.
8 rice papers, 1 cup water
- Avoid dipping rice papers more than a few seconds as it will get too soft & can not be used for pancakes.
Calories: 286kcal, Carbohydrates: 35g, Protein: 11g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 3mg, Sodium: 552mg, Potassium: 354mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3955IU, Vitamin C: 74mg, Calcium: 139mg, Iron: 3mg
This article was researched and written by Navya Khetarpal.
