Crispy Rice Paper Scallion Pancakes: Your New Favorite Snack

Crispy Rice Paper Scallion Pancakes are a quick, easy, and customizable snack that combines a delightful crunch with savory scallion filling.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 pancakes

Course: Appetizers

Cuisine: Asian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 scallions Scallions Adds a savory flavor; substitute with garlic chives or leeks if unavailable.
1 teaspoon Salt Enhances overall flavor; use kosher or sea salt for best results.
1 teaspoon White Pepper Provides subtle heat; regular black pepper can serve as a substitute.
1 tablespoon Sesame Oil Imparts a rich, nutty aroma; can be replaced with other oils for frying if desired.

For the Pancakes

8 sheets Rice Paper Sheets Forms the pancake base; adjust the number of sheets for desired thickness.
2 large Eggs Acts as a binding agent; for a vegan option, mix cornstarch with water instead.
2 tablespoons Cooking Oil Used for pan-frying; choose a neutral oil like vegetable or canola.

For the Dipping Sauce

3 tablespoons Soy Sauce Provides umami flavor; use tamari for a gluten-free option.
1 tablespoon Rice Vinegar Adds tanginess; apple cider vinegar can work as an alternative.
1 teaspoon Chili Oil Brings heat and flavor; adjust quantity based on spice preference.

Equipment

Skillet
bowl
brush

Method

Step-by-Step Instructions

In a medium bowl, combine the chopped scallions, salt, white pepper, and sesame oil. Mix thoroughly and let it sit for about 5 minutes.
Stack two rice paper sheets on a clean surface. Brush a thin layer of beaten egg over them.
Spread a spoonful of the scallion filling across the rice paper, then roll tightly into a log shape.
Heat oil in a skillet over medium heat. Fry the pancakes for about 2 minutes on each side until golden brown.
Whisk together soy sauce, rice vinegar, and chili oil in a small bowl for the dipping sauce.
Serve the pancakes hot on a platter with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For the best texture, pan-fry the pancakes just before serving and make sure the oil is hot before adding them. Store leftovers in an airtight container with parchment paper for up to 3 days.

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