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Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes for Quick, Delicious Fun

Enjoy crispy rice paper scallion pancakes that are quick, delicious, and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 bunch Scallions Substitute with garlic chives or leeks if unavailable.
  • 1 teaspoon Salt Use kosher or sea salt for best results.
  • 1 teaspoon White Pepper Regular black pepper can be used as a substitute.
  • 2 tablespoons Sesame Oil Can be replaced with other oils for frying if desired.
  • 8 sheets Rice Paper Sheets Adjust number of sheets for desired thickness.
  • 1 large Egg For vegan option, replace with cornstarch and water mixture.
  • 2 tablespoons Cooking Oil Choose a neutral oil like vegetable or canola.
For the Dipping Sauce
  • 3 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can work as an alternative.
  • 1 tablespoon Chili Oil Adjust quantity based on preference.

Equipment

  • Skillet
  • Medium bowl
  • Small Bowl
  • Whisk
  • Brush

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine chopped scallions, salt, white pepper, and sesame oil. Mix well until scallions are evenly coated. Set aside.
  2. Lay two rice paper sheets flat on a clean surface, slightly overlapping. Beat an egg and brush a thin layer over the rice paper sheets to seal.
  3. Spread the scallion filling over the rice paper sheets, leaving small borders. Roll the sheets tightly to form a log, twisting ends to seal.
  4. Heat cooking oil in a skillet over medium heat. Add the rolled pancakes and cook for about 2 minutes on each side until golden brown.
  5. In a small bowl, whisk together soy sauce, rice vinegar, and chili oil. Adjust flavors to your taste.
  6. Transfer cooked pancakes to a plate lined with paper towels. Serve hot with the prepared dipping sauce.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 350mgPotassium: 200mgFiber: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure rice paper is dry before rolling and allow pancakes to rest before frying for optimal results.

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