Description
These Crispy Rice Paper Scallion Pancakes are a quick and delicious snack perfect for any time of day. Featuring a crispy exterior and fragrant scallion filling, they deliver delightful texture and flavor with a tangy and spicy dipping sauce. With only 25 minutes from start to finish, these pancakes provide an easy-to-make treat for gatherings or a simple snack.
Ingredients
Scale
For the Scallion Filling
- 1 bunch Scallions (Feel free to replace with garlic chives or red onions)
- 1 tsp Salt (Essential for enhancing flavor)
- 1 tsp White Pepper (Mild heat and depth; black pepper as substitute)
- 1 tbsp Sesame Oil (Infuses a nutty aroma; substitute with sunflower oil)
For the Pancakes
- 6 sheets Rice Paper (Fresh rice paper recommended for best results)
- 2 large Eggs (Replace with cornstarch and water mixture for egg-free version)
- 2 tbsp Cooking Oil (Vegetable or canola oil for frying)
For the Dipping Sauce
- 2 tbsp Soy Sauce (Tamari is gluten-free alternative)
- 1 tbsp Rice Vinegar (Apple cider vinegar can be used)
- 1 tbsp Chili Oil (Alternatively use sriracha for similar heat)
Instructions
- Prepare the scallion filling: In a mixing bowl, finely chop the scallions and combine them with salt, white pepper, and sesame oil. Stir well to ensure the scallions are evenly coated with the seasonings.
- Soften the rice paper sheets: Fill a shallow dish with warm water. Soak two overlapping rice paper sheets for about 10-15 seconds until they become pliable. Lay them flat on a clean surface.
- Apply egg coating: Whisk the eggs in a bowl. Using a brush, apply a thin layer of the whisked eggs over both sides of the softened rice paper sheets. This acts as a binder and adds richness to the pancake.
- Add scallion filling and shape: Spread a portion of the scallion mixture evenly across the center of the rice paper. Roll it tightly into a log shape, then twist the ends to secure the filling inside.
- Fry the pancakes: Heat a non-stick skillet over medium heat and add enough cooking oil to coat the bottom. Fry the pancakes for 2-3 minutes on each side, or until they turn golden brown and crispy.
- Prepare the dipping sauce: In a small bowl, mix the soy sauce, rice vinegar, and chili oil until well combined. Adjust the seasoning to taste for a perfect balance of tang and spice.
- Serve and enjoy: Serve the crispy rice paper scallion pancakes hot alongside the dipping sauce for a flavorful and satisfying snack.
Notes
- For a gluten-free version, substitute tamari for soy sauce.
- To make the recipe egg-free, replace eggs with a mixture of cornstarch and water as a binding agent.
- Garlic chives or red onions can replace scallions for a different but delicious flavor.
- Use fresh rice paper sheets for best texture and pliability.
- Adjust chili oil quantity in the dipping sauce to control the heat level.
