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–+ servings
Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes for Quick Snack Bliss

Discover the delight of Rice Paper Scallion Pancakes, a quick and customizable vegetarian snack for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Lunch
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Filling
  • 1 bunch Scallions Feel free to replace with garlic chives or red onions
  • 1 tsp Salt Essential for enhancing flavor
  • 1 tsp White Pepper Mild heat and depth; black pepper as substitute
  • 1 tbsp Sesame Oil Infuses a nutty aroma; substitute with sunflower oil
For the Wrapping
  • 6 sheets Rice Paper Fresh rice paper recommended for best results
  • 2 large Eggs Replace with cornstarch and water mixture for egg-free version
For Cooking and Dipping
  • 2 tbsp Cooking Oil Vegetable or canola oil for frying
  • 2 tbsp Soy Sauce Tamari is gluten-free alternative
  • 1 tbsp Rice Vinegar Apple cider vinegar can be used
  • 1 tbsp Chili Oil Alternatively use sriracha for similar heat

Equipment

  • mixing bowl
  • non-stick skillet
  • Shallow Dish
  • whisk
  • serving plate

Method
 

Step-by-Step Instructions for Rice Paper Scallion Pancakes
  1. In a mixing bowl, finely chop the scallions and add salt, white pepper, and sesame oil. Stir well until evenly coated.
  2. Fill a shallow dish with warm water and soak two overlapping rice paper sheets for about 10-15 seconds until pliable. Lay them flat and whisk the eggs in a bowl, then brush a thin layer over both sides.
  3. Spread a portion of the scallion filling across the center of the rice paper. Roll tightly to form a log and twist the ends to shape.
  4. Heat a non-stick skillet and add enough oil to coat. Fry the pancakes for 2-3 minutes until golden brown, then flip and repeat.
  5. In a small bowl, mix soy sauce, rice vinegar, and chili oil until well combined. Adjust to taste for a tangy and spicy balance.
  6. Serve the crispy pancakes hot with the dipping sauce and enjoy!

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Handle rice paper carefully and ensure to cool pancakes completely before storing. Use parchment paper between layers when refrigerating leftovers.

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