These are the type of rice pancakes that are typically used as wrappers for spring rolls.
Directions
You can serve these cooked or uncooked, and either deep-fried or shallow-fried in a wok. You can also cook them on a baking tray in the oven.
General preparation:
Fill a shallow tray with hot water.
Place a pancake into the hot water until it is pliable (about 15-20 seconds).
Remove the pancake and place onto a wet tea towel until it is slightly sticky.
Place the filling in the middle and fold the pancake.
You can then either eat the pancake as-is, or fry in hot oil (deep-fry) or in a wok (shallow-fry). Cooking time 2 minutes. You can also cook them in the oven: bake the filled pancakes on a baking tray on a medium heat (200°C) for 10 minutes or until crispy.
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