Rice pancakes with mushrooms

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

Vegetable oil

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.

Bon appetit!