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Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes You’ll Love Making at Home

These Rice Paper Scallion Pancakes are a quick, gluten-free delight that are crispy on the outside and chewy on the inside.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 6 Scallions Can be substituted with garlic chives or leeks if unavailable.
  • 1 teaspoon Salt Using kosher or sea salt provides the best results.
  • 1 teaspoon White Pepper Regular black pepper can serve as a substitute.
  • 2 tablespoons Sesame Oil Can be replaced with other cooking oils as needed.
  • 8 sheets Rice Paper Adjust the quantity for desired thickness.
  • 2 large Eggs Can be replaced with a mixture of cornstarch and water for a vegan option.
  • 2 tablespoons Cooking Oil Choose a neutral oil like vegetable or canola.
For the Dipping Sauce
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be a substitute.
  • 1 teaspoon Chili Oil Adjust quantity based on spice preference.

Equipment

  • Skillet
  • medium bowl
  • Brush or spoon

Method
 

Step-by-Step Instructions for Rice Paper Scallion Pancakes
  1. In a medium bowl, combine the chopped scallions, salt, white pepper, and sesame oil. Mix well until all ingredients are evenly coated, creating a flavorful filling.
  2. Lay out two sheets of rice paper on a clean, flat surface, slightly overlapping them for good adhesion. Using a brush or a spoon, apply a thin layer of beaten egg along the edges to help secure the sheets together.
  3. Spread an even layer of the scallion filling over the rice paper, leaving about an inch at the edges. Carefully roll the rice paper tightly into a log, making sure to seal in the filling.
  4. Heat a tablespoon of cooking oil in a skillet over medium heat until shimmering. Gently place the assembled pancake in the skillet and cook for about 2 minutes on each side, or until they turn golden brown and crispy.
  5. In a small bowl, whisk together the soy sauce, rice vinegar, and chili oil until completely blended. Adjust the amounts according to your taste preferences.
  6. Plate the crispy Rice Paper Scallion Pancakes immediately while they are still warm. Serve them with the dipping sauce on the side.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 100mgFiber: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Use fresh scallions for the best flavor and consider customizing with other ingredients such as shredded carrots or cooked shrimp.

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