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Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes Everyone Will Love

These crispy rice paper scallion pancakes are a quick, gluten-free snack that everyone will love.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 stalks Scallions Chopped; you can substitute with garlic chives or leeks if you're in a pinch.
  • 1 teaspoon Salt Opt for kosher or sea salt for best results.
  • 1/2 teaspoon White Pepper Feel free to use regular black pepper instead.
  • 1 tablespoon Sesame Oil Can be replaced with your favorite frying oil if desired.
For the Pancakes
  • 6 sheets Rice Paper Sheets Adjust the number depending on how thick you like them.
  • 2 large Eggs For a vegan twist, use a cornstarch and water mixture instead.
  • 1 tablespoon Cooking Oil Choose a neutral oil such as vegetable or canola for best results.
For Dipping Sauce
  • 2 tablespoons Soy Sauce Swap with tamari if you’re keeping it gluten-free.
  • 1 tablespoon Rice Vinegar Substitute with apple cider vinegar if needed.
  • 1 teaspoon Chili Oil Adjust according to your spice preference.

Equipment

  • skillet
  • medium bowl
  • brush

Method
 

Step-by-Step Instructions
  1. In a medium bowl, mix together chopped scallions, salt, white pepper, and sesame oil. Set aside for flavors to meld.
  2. Overlap two rice paper sheets slightly and coat with beaten egg to help stick together.
  3. Spread a layer of scallion filling over the rice paper, roll tightly into a log shape, and twist the ends to seal.
  4. Heat cooking oil in a skillet, place pancakes seam-side down, and fry for 2-3 minutes on each side until golden brown.
  5. Whisk together soy sauce, rice vinegar, and chili oil for the dipping sauce. Adjust flavors to taste.
  6. Remove pancakes from skillet, place on paper towel, cut in half, and serve hot with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure rice paper sheets overlap slightly when assembling to prevent tearing. For the best texture, pan-fry right before serving.

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