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Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes You'll Want to Make Today

These crispy Rice Paper Scallion Pancakes are a delightful, gluten-free, vegetarian appetizer that brings together a crunchy exterior and savory scallion filling.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Lunch
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 16 sheets Rice Paper For a light and crispy exterior
  • 1 bunch Scallions Fresh, mild onion flavor
  • to taste Salt
  • to taste White Pepper Optional
  • 2 tablespoons Sesame Oil Rich, nutty aroma
  • 2 large Eggs Acts as a binder
  • as needed Cooking Oil For frying
For the Dipping Sauce
  • 2 tablespoons Soy Sauce Savory umami taste
  • 1 tablespoon Rice Vinegar Adds tanginess
  • to taste Chili Oil For spiciness

Equipment

  • mixing bowl
  • Non-Stick Skillet
  • Pastry brush
  • Small bowl

Method
 

Step-by-Step Instructions for Rice Paper Scallion Pancakes
  1. In a mixing bowl, combine finely chopped scallions with a pinch of salt, a dash of white pepper, and a drizzle of sesame oil. Mix well until coated and fragrant.
  2. In a small bowl, whisk two eggs until smooth. Brush overlapping rice paper sheets with egg on both sides.
  3. Spread scallion filling on rice paper, roll tightly into a log, and twist ends to form a spiral.
  4. Heat cooking oil in a skillet over medium heat. Cook rolled pancakes for about 2 minutes on each side until crisp and golden.
  5. In a small bowl, whisk together soy sauce, rice vinegar, and chili oil to create the dipping sauce.

Notes

Ensure rice paper is softened properly to avoid tearing when rolling. Maximum crispiness achieved when pancakes are served immediately after frying.