Rice paper pancakes

This recipe is perfect for using up leftovers. You can use almost any vegetable here.  

This recipe is   

• vegan
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time   

20 minutes     

Ingredients for 1-2 people  

• rice paper  
• 1/4 red cabbage  
• 2 carrots  
• 1 zucchini  
• ½ tsp salt  
• Some sesame (1)  
• HistaFood Organic Asian Sauce  
• Olive oil  

preparation  

• Wash the red cabbage and cut it into thin strips.  
• Wash and finely grate the carrots.  
• Wash the zucchini and grate finely.  
• Mix the vegetables in a bowl with salt.  
• Heat some olive oil in a pan.  
• Briefly and lightly moisten the rice paper and place it in the pan.  
• Spread some of the vegetable mixture on top.  
• Leave the edges clear  
• Place another moistened piece of rice paper on top and press firmly at the sides until they stick together.  
• Fry on both sides over medium heat for about 2-3 minutes until crispy.  
• Serve with HistaFood Organic Asian Sauce  

Our HistaFood tip  

You can use any vegetables for this. A jar of HistaFood Organic Vegetable Spread (Beetroot & Carrot or Zucchini & Basil) with a dash of HistaFood Organic Asian Sauce also makes a good dip. 

Prepared with

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Note regarding our recipes:

We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.