Rice Paper Pancake is a creative, high-protein snack that uses rice paper sheets as a crispy outer layer filled with a savory egg-based mixture. Packed with grated veggies, paneer, and optional peri peri spice for a kick, this recipe is a quick and fun way to reinvent the usual omelet or pancake. It’s crispy, flavorful, and ready in minutes!

What Is Rice Paper Pancake?

It’s a fusion-style savory pancake where rice paper sheets sandwich a filling made of eggs, paneer, and vegetables. Pan-fried until golden and crisp, this dish is perfect for breakfast, a light meal, or an anytime savory snack.

Main Ingredients of Rice Paper Pancake

• Rice Paper Sheets: Provide structure and crisp texture

• Eggs: Base of the filling

• Grated Carrot & Spring Onion: Add crunch and freshness

• Paneer: For softness and protein

• Peri Peri Powder: Optional spice kick

• Salt & Pepper: Seasoning essentials

What’s Special About Rice Paper Pancake?

• No flour or batter needed—rice paper forms the outer layer

• Quick, protein-rich, and customizable

• Crispy outside, soft inside

• Gluten-free and great for light meals

• Can be pan-fried in ghee or oil for added flavor

Meyer Bauhaus Nonstick Open Saucier, 24 cm, Red

Quick and Easy Rice Paper Pancake

Mix eggs with grated paneer, carrots, and spring onions. Sandwich the mixture between two rice paper sheets, cook in a pan until crisp and golden on both sides. Serve hot—it’s that simple!

How to Make Rice Paper Pancake

1. In a bowl, mix:

• 2 eggs

• 1 grated carrot

• ¼ cup spring onions, chopped

• 100 g paneer, grated

• 2 tsp peri peri powder (optional)

• Salt and pepper to taste
  Mix until well combined.

2. Heat some oil or ghee in a non-stick pan.

3. Place 1 rice paper sheet directly in the pan.

4. Quickly and evenly spread the egg mixture over it.

5. Top with the second rice paper sheet.

6. Press gently and cook over medium heat until the bottom is crisp and golden.

7. Carefully flip and cook the other side until crispy and fully cooked.

8. Serve hot as is, or with a dipping sauce of your choice.

Expert Tips

• Don’t soak the rice paper in water—let it soften directly in the pan from the moisture in the egg mix.

• Cook on medium heat to ensure even cooking without burning.

• You can add other grated veggies or cheese as per taste.

• Use a wide spatula to flip easily without tearing.

Recipe Card

RicePaper Pancake

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Category

 Breakfast / Light Meal

Servings

2

Prep Time

5 minutes

Cook Time

10 minutes

Calories

230

Try this easy, crispy Rice Paper Pancake with eggs, paneer, and vegetables—healthy, quick, and packed with protein. Perfect for a light meal or savory snack.

Author:

Parth Kapoor

Ingredients

• Rice Paper Sheets: 2
• Eggs: 2
• Carrot: 1, grated
• Spring Onion: ¼ cup, chopped
• Paneer: 100 g, grated
• Peri Peri Powder: 2 tsp (optional)
• Salt & Pepper: to taste
• Oil or Ghee: for cooking

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Directions

1. Mix eggs, grated carrot, paneer, spring onion, peri peri powder, salt, and pepper.

2. Heat oil/ghee in a pan and place one rice paper sheet.
3. Spread the egg mixture on top.
4. Cover with the second rice paper sheet.
5. Cook on medium heat until crispy.
6. Flip and cook the other side until golden.
7. Serve hot and enjoy!

Recipe Note

You can add a sprinkle of cheese before topping with the second rice paper for extra indulgence. Serve with sweet chili sauce or green chutney for an added burst of flavor.