Stuffed Rice Paper Pancakes
Stuffed Rice Paper Pancakes are crispy rice paper pancakes stuffed with beef and crab meat. Gluten free and healthy week dinner recipe, everybody will love!
Ingredients
- 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
Instructions
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In a frying pan, cook beef with oil and salt and ground black pepper until lightly brown.
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In a medium sized pot, boil rice for 11 minutes. You will get 1 ¾ cup of rice, when drained.
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In medium sized 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.
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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.
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Sprinkle with water, lay the other wet tea towel on both rice papers and leave for 10 minutes so the rice papers soak the water.
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Spread 3 Tbsp of filling on the top, leaving ½ inch free space all around your rice paper.
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Cover with the second rice paper and stick the edges using your fingers.
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Put 2 – 3 drops of oil on the frying pan large enough so stuffed rice pancake fits into it and warm the pan over medium heat on your stove top.
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Fry on both sides for 2 – 3 minutes or until golden and crispy.
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For another paper pancakes sandwich, repeat the steps 4 to 9.
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Carefully take the pancake out, cut to halves and serve with pineapple and chopped cilantro leaves to taste.