Add some exoticism. Transparent, delicate rice pancakes with mushrooms, fried until crispy, a true restaurant dish. Making them yourself is very simple and does not take much time.
Cooking time 20 minutes
Rice pancakes 4-6 pcs
Fresh champignons 5-7 pcs
Onion 1 pc
Breadcrumbs 2 tbsp l.
Parsley (greens) 2 sprigs
Salt to taste
Pepper to taste
Arrange the rice pancakes one at a time.
Immerse in warm water for 10 seconds. Take out and lay on a towel separately from each other.
Wash the champignons well, peel the onions, wash the herbs.
Fry for 1 tbsp. a spoonful of vegetable oil finely chopped mushrooms and onions. Season with salt and pepper.
Put on a dish, add finely chopped parsley. Mix.
Put a spoonful of filling on a damp pancake and wrap in an envelope.
Roll the envelopes in breadcrumbs immediately.
Fry in vegetable oil.
Put on a dish.
Serve with Korean carrots and herbs.