Description
Crispy Rice Paper Scallion Pancakes offer a quick and delightful snack with a perfect balance of savory scallions, nutty sesame oil, and a crisp exterior. These easy-to-make pancakes are made by soaking rice paper, filling them with a seasoned scallion mixture, and pan-frying to golden perfection. Served with a tangy, spicy dipping sauce, this recipe is perfect for a delicious appetizer or snack that comes together in just 25 minutes.
Ingredients
Scale
Scallion Filling
- 1 bunch Scallions (feel free to replace with garlic chives or red onions)
- 1 tsp Salt
- 1 tsp White Pepper (substitute with black pepper if desired)
- 1 tbsp Sesame Oil (can substitute with sunflower oil)
Rice Paper Pancakes
- 6 sheets Rice Paper (fresh rice paper recommended)
- 2 large Eggs (or cornstarch and water mixture for egg-free version)
- 2 tbsp Cooking Oil (vegetable or canola oil for frying)
Dipping Sauce
- 2 tbsp Soy Sauce (tamari for gluten-free option)
- 1 tbsp Rice Vinegar (apple cider vinegar alternative)
- 1 tbsp Chili Oil (or sriracha as substitute)
Instructions
- Prepare the Scallion Filling: Finely chop the scallions and place them in a mixing bowl. Add salt, white pepper, and sesame oil, then stir well until the scallions are evenly coated with the seasoning and oil mixture.
- Soften the Rice Paper: Fill a shallow dish with warm water. Soak two overlapping rice paper sheets in the water for about 10-15 seconds until they become pliable. Lay them flat on a clean surface to prepare for filling.
- Apply Egg Wash: Whisk the eggs in a separate bowl. Using a brush, apply a thin layer of the beaten egg over both sides of the softened rice paper sheets. This will help seal and bind the pancake once cooked.
- Add the Filling and Shape: Spread a generous portion of the scallion filling evenly across the center of the rice paper. Carefully roll the rice paper tightly to form a log shape, then twist the ends to secure the filling inside.
- Heat the Pan and Fry: Preheat a non-stick skillet over medium heat and add enough cooking oil to coat the bottom. Place the rolled pancakes in the skillet and fry each side for 2-3 minutes, or until they turn golden brown and crispy. Flip carefully to cook both sides evenly.
- Prepare the Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, and chili oil. Mix well and adjust the proportions to your taste preference for a balanced tangy and spicy dipping sauce.
- Serve Hot: Plate the crispy rice paper scallion pancakes and serve immediately with the prepared dipping sauce. Enjoy this flavorful and crunchy snack while hot for the best experience.
Notes
- For an egg-free version, replace the eggs with a cornstarch and water mixture to brush on the rice paper.
- Use tamari instead of soy sauce to make the dipping sauce gluten-free.
- If you prefer less heat, reduce or omit the chili oil in the dipping sauce, or substitute with a mild sauce like sriracha carefully.
- Fresh rice paper sheets are recommended for the best pliability and texture.
- The pancakes are best enjoyed immediately after frying to retain crispiness.
