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Rice Paper Scallion Pancakes

Delicious Rice Paper Scallion Pancakes for Quick Snacking

These Rice Paper Scallion Pancakes are gluten-free, vegetarian, and perfect for quick snacking.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Lunch
Cuisine: Chinese, Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 scallions Scallions Adds a fresh onion-like flavor.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon White Pepper Introduces gentle heat.
  • 1 tablespoon Sesame Oil Imparts a nutty aroma.
For the Pancakes
  • 8 sheets Rice Paper Essential for gluten-free options.
  • 2 large Eggs Used for sealing rice paper.
  • 2 tablespoons Cooking Oil Necessary for frying.
For the Dipping Sauce
  • 3 tablespoons Soy Sauce Provides umami.
  • 2 tablespoons Rice Vinegar Adds acidity.
  • 1 tablespoon Chili Oil Adjust for spice preference.

Equipment

  • mixing bowl
  • Pan
  • whisk
  • Tongs

Method
 

Step-by-Step Instructions
  1. Finely chop scallions and combine with salt, white pepper, and sesame oil in a mixing bowl.
  2. Whisk eggs until smooth and brush over the rice paper sheets, allowing them to sit.
  3. Spread scallion filling on rice paper, roll into a log, and twist into a spiral shape.
  4. Heat cooking oil and fry pancakes until golden brown and crispy, about 2 minutes per side.
  5. Combine soy sauce, rice vinegar, and chili oil for the dipping sauce.
  6. Serve pancakes hot alongside the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days.

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