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–+ servings
Rice Paper Scallion Pancakes

Delicious Rice Paper Scallion Pancakes That Crunch Delightfully

These Rice Paper Scallion Pancakes are gluten-free, vegetarian, and offer a crisp texture and delightful flavor, perfect for a quick snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Appetizer
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 6 stalks Scallions can substitute with green onions or chives
  • 1 teaspoon Salt sea salt offers a delightful twist
  • 1 teaspoon White Pepper replace with black pepper if preferred
  • 2 tablespoons Sesame Oil use olive oil for a lighter flavor if preferred
  • 8 sheets Rice Paper spring roll wrappers are a substitute
  • 1 large Egg for a vegan option, mix cornstarch with water
  • 2 tablespoons Cooking Oil any neutral oil like canola can be used
For the Dipping Sauce
  • 3 tablespoons Soy Sauce tamari for gluten-free version
  • 1 tablespoon Rice Vinegar apple cider vinegar can be substituted
  • 1 teaspoon Chili Oil adjust to your spice preference

Equipment

  • Mixing Bowl
  • Non-stick skillet
  • Whisk
  • Plate

Method
 

Step-by-Step Instructions for Rice Paper Scallion Pancakes
  1. In a mixing bowl, finely chop the scallions and combine them with salt, white pepper, and sesame oil. Stir well and set aside.
  2. Lightly brush beaten egg onto both sides of overlapping rice paper sheets, about three at a time. Set aside.
  3. Evenly distribute the scallion mixture onto the center of the rice paper sheets. Roll into a log shape and twist ends to secure.
  4. Heat oil in a non-stick skillet over medium heat. Cook pancakes for about 2 minutes per side until golden and crispy.
  5. In a small bowl, whisk together soy sauce, rice vinegar, and chili oil until emulsified. Adjust flavors to taste.
  6. Serve the pancakes hot alongside the prepared dipping sauce.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Avoid soaking rice paper too long. Assemble pancakes ahead of time for maximum crunch.

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