This crunchy veggie rice paper pancake is the perfect quick-fix snack for sudden hunger cravings at home: Full recipe

From crispy edges to flavour-packed bites, try this veggie rice paper pancake recipe for an ultimate comfort snack for lazy evenings.

Tired of regular evening snacks? Saloni Kukreja, chef, content creator, and entrepreneur, took to Instagram on May 12, 2026, to share the recipe of one of the most delicious and unique evening snacks that you can try at home: veggie rice paper pancakes.

These veggie rice paper pancakes are crispy on the outside, packed with savoury veggies on the inside, and are one of the most satisfying when you need a quick-fix dish. Here’s the breakdown of the recipe.

Ingredients

Here are the ingredients required to make a veggie pancake at home:

Rice paper sheets - six

Mushrooms - one cup (diced)

Green onion whites - one stalk

Carrot - one (julienne)

Basil - one-fourth cup (finely chopped)

Cabbage - one-fourth (julienne)

Garlic - three cloves (finely chopped)

Ginger - one (grated)

Soy sauce - one tbsp

Vegetarian oyster sauce - one tbsp

Rice vinegar - one tbsp

Brown sugar -half tbsp

Salt to taste

Dipping sauce:

Soy sauce - two and a half tbsp

Ginger juice - two tsp

Green chilli - one (finely chopped)

Brown sugar - half tbsp

Rice wine vinegar - one tbsp

Method

Here’s the step-by-step process to make a veggie rice pancake at home:

Step 1: Heat a splash of oil in a pan over medium heat.

Step 2: Add diced mushrooms and sauté until they begin to release liquid and soften.

Step 3: Add a little more oil, then add chopped garlic, grated ginger, and green onion whites; sauté briefly until fragrant.

Step 4: Stir in soy sauce, vegetarian oyster sauce, brown sugar, and rice wine vinegar; mix and cook for 30 to 45 seconds.

Step 5: Remove the pan from the heat and fold in cabbage, carrot, and basil; mix to combine.

Step 6: Prepare the dipping sauce by combining soy sauce, ginger juice, chopped green chilli, brown sugar, and rice wine vinegar; stir until sugar dissolves.

Step 7: Heat a clean non-stick pan over medium heat, and brush lightly with oil.

Step 8: Soak one rice paper sheet in water until pliable, lay it on the pan, and add a thin, even layer of the veggie filling.

Step 9: Soak a second rice paper sheet, and place it over the filling, press gently and cook until the bottom is golden and crisp.

Step 10: Flip carefully and cook the other side until golden and crisp.

Step 11: Transfer to a board, slice if desired and serve hot with the dipping sauce.

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