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–+ servings
Rice Paper Scallion Pancakes

Savory Rice Paper Scallion Pancakes for a Crispy Snack Delight

Delight in these crispy Rice Paper Scallion Pancakes, a quick and easy gluten-free snack perfect for any occasion.
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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
  • 1 bunch scallions Provides fresh, onion-like flavor; can substitute with chives or leeks for variation.
  • 1/8 teaspoon salt Enhances flavor; adjust as desired for personal taste.
  • 1/8 teaspoon white pepper Adds mild heat and depth; optional if unavailable.
  • 1 teaspoon sesame oil Adds a rich, nutty flavor; substitute with olive oil if needed.
  • 16 sheets rice paper Base for pancakes; provides structure when fried; use double sheets for sturdiness.
  • 2 large eggs Binds the rice paper sheets; essential for crispiness; alternative: cornstarch and water mixture for a vegan option.
  • 3 tablespoons cooking oil Used for frying; essential for achieving crispness; any neutral oil can work.
For the Dipping Sauce
  • 1 tablespoon soy sauce Adds umami flavor to the dipping sauce; use tamari for gluten-free.
  • 1 tablespoon rice vinegar Provides tanginess to complement the pancakes; substitute with apple cider vinegar if necessary.
  • 1 tablespoon chili oil Adds spice and flavor complexity; adjust based on heat preference.

Equipment

  • Mixing Bowl
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. Prepare Filling: In a mixing bowl, finely chop the scallions, then add salt, white pepper, and sesame oil. Stir until evenly coated and fragrant.
  2. Prep Rice Paper: Whisk the two large eggs in a bowl. Brush two rice paper sheets with the beaten egg, overlapping them slightly.
  3. Assemble Pancakes: Distribute the scallion filling on the brushed rice paper sheets, roll tightly into a log, and twist the ends to form a spiral.
  4. Fry Pancakes: Heat cooking oil in a non-stick skillet over medium heat. Fry each pancake for about 2 minutes on each side until golden brown.
  5. Make Dipping Sauce: Whisk together soy sauce, rice vinegar, and chili oil in a small bowl until blended.
  6. Serve: Remove pancakes from the skillet and drain on paper towels. Serve hot with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best texture, fry pancakes fresh and consider adding herbs or vegetables for unique flavors.

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