Go Back
–+ servings
Crispy Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes for Crunchy Bliss

This Crispy Rice Paper Scallion Pancakes recipe is your go-to for impressing friends and satisfying snack cravings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 2 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 4 pieces Rice Paper Sheets Use good quality rice paper to avoid tearing.
  • 2 pieces Eggs Can substitute with aquafaba for a vegan option.
  • 1 bunch Scallions Finely chopped; look for bright green tops.
  • 1 teaspoon Salt Adjust based on personal taste preference.
  • 1 teaspoon White Pepper Can substitute with black pepper.
  • 1 tablespoon Sesame Oil Essential for authentic flavor.
  • 2 tablespoons Cooking Oil Choose any high smoke point oil.
For the Dipping Sauce
  • 2 tablespoons Soy Sauce Opt for tamari for gluten-free.
  • 1 tablespoon Rice Vinegar Could substitute with apple cider vinegar.
  • 1 teaspoon Chili Oil Adjust quantity based on heat preference.

Equipment

  • Non-stick skillet
  • mixing bowl
  • Small Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, finely chop the fresh scallions and add a pinch of salt, white pepper, and sesame oil. Stir until well-coated.
  2. Crack open two eggs and whisk them in a small bowl. Lightly brush both sides of two rice paper sheets with the egg and overlap them slightly.
  3. Spread an even layer of the scallion filling across the overlapping sheets. Roll the rice paper into a tight log and twist into a spiral.
  4. Heat about 2 tablespoons of cooking oil in a non-stick skillet. Place each pancake in the pan and cook for about 2 minutes per side until golden brown.
  5. While frying, prepare the dipping sauce by combining soy sauce, rice vinegar, and chili oil in a small bowl. Stir until well mixed.
  6. Remove pancakes from the skillet and place on a paper towel. Serve hot with the dipping sauce on the side.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze uncooked pancakes individually wrapped.

Tried this recipe?

Let us know how it was!