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Stuffed Rice Paper Pancakes

Course Main Course
Cuisine American
Keyword Stuffed Rice Paper Pancakes
Cook Time 45 minutes
Total Time 45 minutes
Servings 7 pancakes
Author 2pots2cook


  • 14 Rice Papers
  • 1 Tbsp sunflower oil + 1 cup minced beef + salt and ground black pepper to taste
  • 1 cup canned button mushrooms drained, sliced
  • ½ cup sushi rice or any other medium grain rice ; when boiled, makes 1 ¾ cup
  • 1 Tbsp cilantro leaves chopped
  • 1 ½ cup crab meat Surimi, , precooked for 45 seconds max., finely sliced
  • 1 tsp lemon juice
  • 2 eggs
  • 1 tsp soy sauce
  • Salt and ground black pepper to taste
  • 2 -3 drops of oil for every pancake
  • Pineapple slices and chopped fresh cilantro leaves to garnish


  1. In a frying pan, fry beef with oil and salt and ground black pepper until lightly brown.
  2. In a medium sized pot, boil rice for 11 minutes. You will get 1 ¾ cup of rice, when drained.
  3. In a bowl, using spatula, combine eggs, rice, beef, cilantro leaves, lemon juice, soy sauce, salt and ground black pepper to taste. At the end add crab meat and gently combine.
  4. Wet two clean tea towels. Lay one on a working surface and place two rice papers ( smooth side down) on, one next to the other.
  5. Sprinkle with water, lay the other wet tea towel on both of the rice papers and leave for 10 minutes so the rice papers soak the water.
  6. Spread 3 Tbsp of filling on the top, leaving ½ inch free space all around the paper.
  7. Cover with the second rice paper and stick the edges using your fingers.
  8. Put 2 – 3 drops of oil on the frying pan large enough so the pancake fits into it and warm the pan on the stove.
  9. Fry on both sides for 2 – 3 minutes or until golden.
  10. Repeat the steps 4 to 9.
  11. Gently take the pancake out, cut to halves and serve with pineapple and chopped cilantro leaves to taste.