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Rice Paper Scallion Pancakes

Rice Paper Scallion Pancakes: Crispy, Flavorful Snack Delight

Discover the delight of Rice Paper Scallion Pancakes, a gluten-free and vegetarian snack that's quick and easy to make.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 16 sheets Rice Paper Forms the pancake base for a chewy and crispy texture.
  • 2 large Eggs Acts as a binding agent; use cornstarch mixed with water for vegan option.
  • 1 tsp Sesame Oil Infuses nutty richness into pancakes.
  • 1/8 tsp Salt Enhances overall taste.
  • 1/8 tsp White Pepper Adds mild heat.
  • 3 tbsp Cooking Oil Essential for frying; use neutral oil.
  • 4 scallions Scallions Fresh oniony flavor; substitute with garlic chives or leeks.
For the Dipping Sauce
  • 1 tbsp Soy Sauce Adds umami depth.
  • 1 tbsp Rice Vinegar Provides tangy acidity.
  • 1 tbsp Chili Oil Introduces spice.

Equipment

  • non-stick skillet
  • Mixing bowl
  • Small bowl

Method
 

Step‑by‑Step Instructions for Rice Paper Scallion Pancakes
  1. In a medium mixing bowl, combine the chopped scallions, salt, white pepper, and sesame oil. Stir gently and set aside.
  2. Beat the eggs in a small bowl. Lay two rice paper sheets overlapping on a clean surface and lightly brush them with the egg mixture.
  3. Spread the scallion filling over the rice paper sheets, roll into a tight log, and twist into a spiral shape.
  4. Heat the cooking oil in a non-stick skillet over medium heat. Fry the pancakes for about 2 minutes per side until golden and crispy.
  5. Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl to make the dipping sauce.
  6. Serve the pancakes immediately while hot, with the dipping sauce for a delightful snack.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Be careful when handling rice paper sheets, as they can tear easily. Fry pancakes right before serving for optimal crispiness.

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