Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1/2 cup thinly sliced bell peppers (any color)
- 2 garlic cloves, minced
- 1/2 teaspoon grated ginger
- 2 eggs
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/4 cup water
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- Vegetable oil for frying
- 2 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated ginger (for dipping sauce)
- 1 teaspoon chili flakes or sriracha (optional)
Instructions
- In a large bowl, combine cabbage, carrots, scallions, bell peppers, garlic, and ginger.
- In a separate bowl, whisk together eggs, flour, water, soy sauce, and salt until a smooth batter forms.
- Pour the batter over the vegetables and mix well to coat.
- Heat a thin layer of oil in a non-stick skillet over medium heat.
- Scoop about 1/4 cup of the mixture into the pan and flatten slightly. Cook 2–3 pancakes at a time.
- Fry for 3–4 minutes per side until golden and crispy. Repeat with remaining batter.
- For the dipping sauce, mix all sauce ingredients in a small bowl.
- Serve pancakes warm with dipping sauce on the side.
Notes
Use a box grater or food processor for fast shredding. If the vegetable mix seems wet, squeeze out liquid to help the batter stick. Prepare the dipping sauce while the first batch cooks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 60mg