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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

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

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!

Recommended Products

365 by Whole Foods Market, Organic Coleslaw Mix, 12 Ounce

Amazon Grocery, White Onions

Soeos Rice Paper, White Rice Paper Wrappers

Nutrition Facts

Calories

173

Fat (grams)

4 g

Sat. Fat (grams)

2 g

Carbs (grams)

27 g

Fiber (grams)

2 g

Net carbs

25 g

Sugar (grams)

2 g

Protein (grams)

8 g

Sodium (milligrams)

322 mg

Cholesterol (grams)

14 mg

Nutritional 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