INGREDIENTS
200 gs
rice flour
1 tsp
baking powder
1/2 tsp
salt
160 mls
soy milk
180 mls
sparkling water
1 Tbsp
peanut oil
1 Tbsp
peanut oil
80 gs
sweetheart cabbage
1
carrot
1
pepper
2
spring onions
4 cloves
garlic
2 tsps
ginger
1
chilli
1 serving
pepper
1
get all the veg and ready - garlic
2
make the batter: whisk together the rice flour
7
fry the other side of the pancake until and golden. slide onto a chopping board and into wedges and serve
1/4 cup
soy sauce
2 tsps
rice wine vinegar
2 tsps
use agave
4 tsps
sesame oil
1 tsp
sesame seeds
1 serving
they made a great casual dinner
1 serving
nutritional information
1 serving
sodium: 129mg
1 serving
veggie spring rolls
1 serving
summer rolls
1 serving
nut butter dip
4 media
place your 10" non-stick frying pan on heat and brush
1 serving
let it bubble away
255
4 1/2 gs
8 1/10 gs
1 1/5 gs
3 1/5 gs
40 gs
3 1/2 gs
1 serving
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1 serving
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