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Crispy Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes for Irresistible Crunch

Crispy Rice Paper Scallion Pancakes deliver irresistible crunch with fresh scallions and savory ingredients, perfect as a popular appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Appetizer
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 5 stalks Scallions Fresh, aromatic flavor; use the bright green tops for a pop of color.
  • 1/2 teaspoon Salt Enhances flavors; a must-have for seasoning and taste.
  • 1/4 teaspoon White Pepper Adds subtle heat; feel free to substitute with black pepper if preferred.
  • 1 tablespoon Sesame Oil Imparts a nutty essence; toasted sesame oil intensifies the flavor.
For the Pancakes
  • 4 sheets Rice Paper Unique crispy exterior; you can opt for gluten-free versions if needed.
  • 2 large Eggs Binds the ingredients together; use aquafaba for a vegan alternative.
  • 1/4 cup Cooking Oil Essential for frying; choose a neutral oil that withstands high heat.
For the Dipping Sauce
  • 2 tablespoons Soy Sauce Adds savory depth; tamari is a great gluten-free swap.
  • 1 tablespoon Rice Vinegar Balances flavors beautifully; apple cider vinegar can serve as a tangy substitute.
  • 1 teaspoon Chili Oil Provides a spicy kick; adjust to your heat preference.

Equipment

  • Mixing Bowl
  • skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Filling: In a mixing bowl, finely chop fresh scallions and add a pinch of salt, white pepper, and a drizzle of sesame oil. Mix thoroughly until combined.
  2. Prepare the Rice Paper: In a separate bowl, whisk together the eggs until smooth. Brush two sheets of rice paper with the beaten egg and allow to absorb.
  3. Assemble the Pancakes: Spread an even layer of scallion filling over the rice paper, roll them into a tight log, and twist into a spiral shape.
  4. Fry the Pancakes: Heat cooking oil in a skillet over medium heat, fry the pancakes for about 2-3 minutes on each side or until golden brown and crisp.
  5. Prepare the Dipping Sauce: Mix soy sauce, rice vinegar, and chili oil in a small bowl until combined.
  6. Serve and Enjoy: Once golden, remove from pan and drain on paper towels. Serve hot with the prepared dipping sauce, garnished with sesame seeds or scallions if desired.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure rice paper is slightly damp before rolling to prevent tearing. Fry in small batches to maintain crispness.

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