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Peanut Butter Rice Paper 9 WW Pancakes

Ingredients

  • • 2 rice papers
  • • 1 handful fresh red cabbage, sliced
  • • 1/2 bell pepper, sliced
  • • 1 carrot, sliced
  • • 1/2 zucchini, sliced
  • • Oil for frying
  • For the peanut and soy sauce
  • • 2 tablespoons peanut butter
  • • 1 tablespoon soy sauce
  • • 1 tablespoon water
  • • 1 garlic clove, grated
  • • 1 cm ginger, grated
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Directions

  1. Prepare the vegetables
  2. 1. Slice the red cabbage, bell pepper, zucchini, and carrot into thin strips.
  3. Prepare the peanut soy sauce
  4. 1. Mix peanut butter, soy sauce, and water in a bowl to form a smooth sauce.
  5. 2. Grate the garlic and ginger and add to the sauce. Stir until smooth. Set aside.
  6. Prepare the rice paper pancakes
  7. 1. Briefly dip one rice paper in water, then place it in a lightly oiled pan.
  8. 2. Spread a tablespoon of peanut soy sauce over the rice paper.
  9. 3. Add a handful of vegetables on top and press down lightly.
  10. 4. Dip the second rice paper in water and place it on top, pressing lightly to seal the filling.
  11. Fry the pancakes
  12. 1. Heat the pan to medium.
  13. 2. Fry the pancake for 2-3 minutes until golden brown on one side.
  14. 3. Flip carefully and fry the other side for 2-3 minutes.
  15. 4. Serve the pancakes with additional soy sauce or the remaining peanut soy sauce, if desired.

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