For the Pancakes:

• 2 cups shredded vegetables (such as zucchini, carrots, and cabbage)
• ½ cup thinly sliced green onions
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 2 large eggs
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• vegetable oil (for frying)

For the Asian Dipping Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or sugar
• ½ teaspoon grated fresh ginger
• ½ teaspoon minced garlic
• 1 tablespoon sliced green onions
• optional: pinch of red pepper flakes or a few drops of chili oil