If you’re craving a crunchy, flavorful snack, this Crispy Kimchi Rice Paper Pancake is a must-try! Packed with tangy kimchi, fresh veggies, and gooey cheese, this rice paper pancake recipe is easy to make and incredibly satisfying.
Whether you’re new to Vietnamese rice paper pancakes or looking for a new twist on crispy snacks, this recipe is sure to impress.
What is a Rice Paper Pancake?
This unique dishes uses softened rice paper sheets as the outer layer, giving it a delightfully crispy texture when fried.
Inspired by Vietnamese rice paper pancakes, this version adds kimchi for a spicy, savory kick. It’s an easy way to turn pantry staples into a deliciously crispy snack or appetizer.
Why You’ll Love This Rice Paper Pancake
- Quick and easy to make: Just a few simple steps and minimal prep time.
- Crispy and satisfying: The crunchy rice paper paired with the savory kimchi filling is seriously addictive.
- Versatile and customizable: Swap in your favorite veggies, cheeses, or even protein for a fun twist.
If you like kimchi recipes, check out other recipes: Pork Belly Crispy Rice Paper Bites and Kimchi & Bacon Crispy Rice.
Ingredients
For the Crispy Kimchi Rice Paper Pancake
- Kimchi: Adds bold, tangy flavor and a satisfying crunch.
- Grated Carrot: Provides sweetness and a bit of texture.
- Scallions: Brings freshness and a hint of onion flavor.
- Shredded Mozzarella Cheese: Melts beautifully for added creaminess. You can substitute with your favorite type of cheese (e.g. cheddar, etc.)
- Cornstarch: Helps bind the filling for better texture.
- Sesame Oil: Adds a rich, nutty flavor.
- Salt: Enhances the overall flavor.
- Rice Paper: The secret to the signature crispy texture.
- Neutral Oil: Essential for frying the pancake to golden perfection.
For the Dipping Sauce
- Soy Sauce: Adds savory depth.
- Water: Helps balance the saltiness of the soy sauce.
- Rice Wine Vinegar: Provides a touch of tang.
- Sesame Oil: Infuses the sauce with a nutty aroma.
- Sugar: Balances the salty and tangy flavors.
- Chili Garlic Sauce (optional): Adds heat for those who love spice.
How to Make Crispy Kimchi Rice Paper Pancake
Prepare the Filling
In a bowl, combine kimchi, grated carrot, scallions, shredded cheese, cornstarch, sesame oil, and a pinch of salt. Mix well to ensure everything is evenly coated.
Assemble the Pancake
In a non-stick pan, add 1 tablespoon of neutral oil and spread it evenly. Heat the pan over medium heat. Quickly dip two sheets of rice paper in water, shake off excess water, and place them in the pan.
Add half of the kimchi filling and spread it evenly. Dip another two sheets of rice paper in water, shake off excess, and place them on top of the pancake.
Cook Until Crispy
Cook the pancake for about 2 minutes or until the bottom is crispy. Flip the pancake and cook for another 2 minutes.
Continue flipping as needed until both sides are perfectly crisp. Repeat this process for the second pancake.
Make the Dipping Sauce
In a small bowl, combine soy sauce, water, rice wine vinegar, sesame oil, sugar, and chili garlic sauce (if using). Stir until the sugar dissolves.
Serve and Enjoy
Serve the crispy rice paper pancake hot with the dipping sauce on the side. Enjoy the irresistible crunch with every bite!
Storage
This rice paper kimchi pancake is best enjoyed fresh while still crispy. If you have leftovers, store them in an airtight container and reheat in a pan or air fryer to revive the crunch.
Tips
- Double up on rice paper: Using two sheets of rice paper per layer ensures the pancake holds together better and gets extra crispy.
- Don’t skip the oil: Brushing the pan with a generous amount of oil is key to achieving that golden, crunchy texture.
- Customize the filling: Add extra veggies, cooked meat, or tofu to make it heartier.
Crispy Kimchi Rice Paper Pancake
Equipment
Ingredients
Pancake
- 1 cup kimchi finely chopped
- 1 cup grated carrot
- 2 bunches scallion green parts only, chopped
- ⅓ cup shredded mozarella cheese or your favorite type of cheese
- 1 tablespoon corn starch
- 1 teaspoon sesame oil
- Pinch of salt
- 8 sheets rice paper
- Neutral oil
Dipping sauce
- 2 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chili garlic sauce optional
Instructions
- In a bowl, combine kimchi, carrot, scallions, shredded cheese, corn starch, sesame oil, and a pinch of salt and mix well.
- In a non-stick pan, add 1 tablespoon of neutral oil and brush evenly to cover the pan. Heat the pan over medium heat. Dip two sheets of rice paper in water quickly, shake off excess water, then add to pan when the pan is slightly hot. Quickly add half of the kimchi filling on top of the rice paper and spread out evenly. Dip another two sheets of rice paper in water, shake off excess water, then add on top of the pancake in the pan. When the bottom is crispy (about 2 mins), flip and fry on the other side until crispy (about 2 mins). Continue to fry the pancakes on each side as needed until very crispy. Transfer each pancake to a wired rack to ensure they stay crispy. Repeat this step for the second pancake.
- Combine soy sauce, water, rice wine vinegar, sesame oil, sugar, and chili garlic sauce (optional) for the dipping sauce.
- Serve rice paper pancake hot and enjoy immediately with the dipping sauce.
Video
Notes
- If grating the carrot, make sure to drain excess liquid so the filling stays dry. You can also use shredded carrots as well.
- Once the pancakes are done, transfer them to a wired rack to ensure they stay crispy. I also recommend eating the pancakes immediately so you can enjoy them when it is peak crispy.
JP says
Do you have a preference or recommendation for what kind of cheese; what kind goes well with kimchi?
Herman says
great question! I used mozzarella cheese since it is more mild and that usually goes well with kimchi
Sasha says
Not sure if something is off with my rice paper, but they did not turn out well. They simply were a soggy mess! Quite tasty though. What I will do differently next time.... The carrot will be SHREDDED finely and not grated. Grating results in too much juice release. Secondly, the amount of filling in this recipe needs to be stretched to 3 pancakes to increase the ratio of rice paper to filling. This will help the filling to stay firmly between the sheets and not fall out. Finally they need to be served on some form of absolbent, breathing material (or paper towel) not ceramic plate as the steam under the cakes causes soggieness and actually sticks to the plate! Interesting recipe but needs more work to make it fool proof.
Herman says
Thanks for the feedback! yes it is crucial that ingredients are dry so make sure carrots are grated then excess water is drained (you can use shredded too). I also added corn starch to help thicken up the filling. To keep the pancakes crispy, transfer the pancakes to a wired rack. I recommend eating them immediately so you enjoy it as crispy as possible. I've updated the recipe with your notes.