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Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes for a Flavorful Twist

These Rice Paper Scallion Pancakes are a crispy, gluten-free delight, perfect for quick meals and flavorful snacks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Ingredients
  • 2 large Eggs Beaten well
  • 16 sheets Rice Paper Thin, traditional sheets
  • 1 teaspoon Sesame Oil Cold-pressed for best flavor
  • 1/8 teaspoon Salt Adjust to taste
  • 1/8 teaspoon White Pepper Substitute black if needed
  • 3 tablespoons Neutral Cooking Oil Vegetable, canola, or peanut oil recommended
  • 5 stalks Scallions Finely chopped
Dipping Sauce Ingredients
  • 1 tablespoon Soy Sauce Or tamari for gluten-free
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Chili Oil Adjust based on spice preference

Equipment

  • Skillet
  • mixing bowls
  • whisk

Method
 

Pancake Preparation Steps
  1. Prepare the scallion filling by trimming and finely chopping scallions, then mix with salt, white pepper, and sesame oil.
  2. In a separate bowl, whisk the eggs until smooth and frothy to create an egg wash.
  3. Layer the rice paper by brushing one sheet with egg wash, then adding another on top and pressing down.
  4. Spread scallion filling along the center, roll tightly into a log, and coil into a spiral.
  5. Heat oil in a skillet over medium heat and fry the pancakes until golden, about 2 minutes each side.
  6. For the dipping sauce, whisk together soy sauce, rice vinegar, and chili oil in a small bowl.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gVitamin A: 80IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For the best texture, avoid sogginess by using a thin layer of egg wash. Store leftovers in an airtight container for up to 3 days.

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