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Who says pancakes have to be sweet and sleepy? Meet Rice Paper Veggie Pancakes: crisp, light, wildly delicious, and filled with a colorful jumble of veggies. They’re the kind of snack that makes your lunchbox feel cheeky and your body quietly grateful. Gluten-free? Yes. Grain-free? Sometimes. Guilt-free? Absolutely. Delicious? Duh.
Why rice paper? Rice paper wrappers (the kind used for summer rolls) are thin, crisp up beautifully in a skillet, and provide a neutral canvas for bold fillings. Unlike batter-based pancakes, these are mostly veg with just a smidge of binder so the focus stays on texture — crunchy edges, tender centers, and an almost sneaky amount of satisfaction.
Tips & Swaps
Keep veggies finely shredded so the rice paper holds them easily. Chunky bits = tear risk.
Add protein: tofu crumbles, shredded cooked chicken, or edamame work great.
Make them more crunchy: press a few sesame seeds or thin rice vermicelli crumbs into the outer layer before frying.
Advance prep: prep the veggie mix and keep it refrigerated for up to 48 hours. Assemble and fry when ready.
Why these deserve a spot in your recipe rotation.
Speed: From prepped veg to plate in about 20–30 minutes.
Versatility: Breakfast, lunch, finger food at parties, or a light dinner with a side salad.
Low in carbs: Compared to flour-based pancakes, rice paper adds minimal carbs and no heavy batter.
Crowd-pleasing: Kids love the crispy edges and dipping; adults love the crunchy guilt-free snackability.
Rice Paper Veggie Pancakes
Meet Rice Paper Veggie Pancakes: crisp, light, wildly delicious, and filled with a colorful jumble of veggies.
Ingredients
- 1 1/2 C. Shredded Cabbage
- 1 Carrot, Grated
- 1/2 White Onion, Diced
- 1/2 C. Shredded Cheese (I used Monterrey Jack.)
- 2 Green Onions, Diced
- 8 Rice Paper Sheets
Instructions
- Place the 1 1/2 C. Shredded Cabbage, 1 Grated Carrot, 1/2 White Onion, 1/2 C. Shredded Cheese, and 2 Green Onions in a medium bowl together. Stir it all up until well mixed.
- Set a medium frying pan over medium-high heat and lightly coat with non-stick spray.
- Dip the rice paper briefly into water to wet both sides.
- Place the rice paper into the warm frying pan.
- Top with 1 C. of the shredded cabbage mixture.
- Dip the next rice paper sheet in water and place over the top of the cabbage.
- Give it a spritz of non-stick spray and allow to cook for a few minutes until edges are browning and the rice paper on the bottom is starting to firm.
- Carefully flip the pancake over and allow it to cook for a few more minutes.
- Once both sides are browned, remove from the heat and set aside to cool for a few minutes.
- Once cooled, cut into several pieces and serve with toppings of choice and coconut aminos for dipping!
Nutrition Facts
Calories
173Fat (grams)
4 gSat. Fat (grams)
2 gCarbs (grams)
27 gFiber (grams)
2 gNet carbs
25 gSugar (grams)
2 gProtein (grams)
8 gSodium (milligrams)
322 mgCholesterol (grams)
14 mgNutritional Claims: Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Specific Carbs • Mediterranean • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher • Benessere
Step-by-Step Photos:
