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
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon grated ginger
- 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
Make sure the shredded vegetables are evenly sized for uniform cooking. Keep the oil at medium heat for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg