Vietnamese rice pancakes are easy to make and tastes wonderful. In this recipe I have adjusted the filling with a little swedish or nordic twist. I do have a traditional recipe also that you should check out with taditional vietnamese ingredients and dipping sauce that tastes wonderful.
- Bean sprouts
- salmon fillet
- Rice flour
- Red chili
- Spring onions
- Japanese soy
- Olive oil
- White wine vinegar
whisk 2 1/4 dl rice flour, 2 teaspoons corn starch, 1 teaspoon curry, 1/2 teaspoon salt, 2 tbs chopped ginger, 1 egg and 2 1/4 dl water in a bowl.
Pour 2 tablespoons of Japanese soy in a greased oven pan. Add 300 g of salmon fillet with the skin side up in the pan of soy. Bake in the middle of the oven 15 – 17 min.
Dice together 1 garlic slice, 1 red chilli and 1 tablespoon sugar. Mix 2 1/2 tablespoons white wine vinegar, 1 teaspoon of Japanese soy, finely ground and add juice from 1 lime.
Peel and coarse 250 g carrots. Put in a bowl and mix with half the dressing (the rest is used as sauce for serving).
Slice 1/2 avocado, slice 2 spring onions and pick the leaves from fresh mint, about a handful. Rinse a handful beansprouts.
Sprinkle some olive oil into a frying pan. Put in about 3/4 dl pancakemix, fry about ½ min per side. Put on a plate and do the same with the rest of the batter, a total of about 4 rice pancakes.
Fill the rice pancakes with salmon, avocado, spring onion, bean sprout, carrot sallad and mint. Turn over the other half of the pancake to a lid. It is really good to wrap in salad leaves and dip in the dipsauce as well.