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Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes That Wow Every Bite

These Rice Paper Scallion Pancakes are a gluten-free delight, delivering crispy texture and savory flavor in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Brunch
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup scallions Provides freshness and flavor; substitute with cilantro or garlic chives for varied taste.
  • 1 teaspoon salt Enhances flavor and balances the dish.
  • 1 teaspoon white pepper Adds mild heat; can be replaced with black pepper if unavailable.
  • 1 tablespoon sesame oil Contributes nutty depth; use olive oil as an alternative if needed.
  • 10 sheets rice paper Acts as the wrapper, delivering a crisp texture; no substitute necessary as it is unique.
  • 1 large egg Used for sealing the pancakes; for an egg-free version, mix cornstarch and water as a substitute.
  • 2 tablespoons cooking oil Needed for frying until crispy; any neutral oil works, like vegetable or canola oil.
For the Dipping Sauce
  • 3 tablespoons soy sauce Key for the dipping sauce, providing umami; substitute with tamari for a gluten-free option.
  • 1 tablespoon rice vinegar Adds acidity to the sauce; apple cider vinegar is a possible alternative.
  • 1 teaspoon chili oil Provides heat and flavor; can use Sriracha as a substitute for an extra kick.

Equipment

  • Mixing Bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine finely chopped scallions with a pinch of salt, white pepper, and a drizzle of sesame oil. Stir well until the scallions are evenly coated and fragrant.
  2. Lightly brush both sides of two overlapping rice paper sheets with beaten egg to create a sticky surface for the filling.
  3. Evenly distribute the scallion filling over the rice paper, leaving a small border around the edges. Roll the rice paper into a log, twisting the ends to secure filling inside.
  4. Heat cooking oil in a skillet over medium heat until shimmering. Fry the rolled pancake for about 2 minutes on each side until golden brown and crisp.
  5. Prepare the dipping sauce by mixing soy sauce, rice vinegar, and chili oil in a small bowl until well combined.
  6. Remove pancakes from the skillet, place them on a paper towel to absorb excess oil, and serve hot with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gCholesterol: 30mgSodium: 360mgPotassium: 100mgFiber: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Fry the pancakes just before serving to preserve that delightful crunch. Store leftovers with parchment paper in between to prevent sticking.

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