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Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes You Can't Resist

Delight in these irresistible Rice Paper Scallion Pancakes that bring a crispy crunch to your table.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 6 Scallions Fresh, bright green stalks for flavor
  • 1 teaspoon Salt Kosher salt, adjust to taste
  • 1/2 teaspoon White Pepper Provides mild heat without specks
  • 2 tablespoons Sesame Oil High-quality oil for flavor
  • 10 Rice Paper Thin sheets work best
  • 2 Eggs Large eggs for binding
  • 1 cup Neutral Cooking Oil Vegetable, canola, or peanut oil for frying
For the Dipping Sauce
  • 3 tablespoons Soy Sauce Use tamari for gluten-free
  • 1 tablespoon Rice Vinegar Brightens flavor
  • 1 teaspoon Chili Oil For spice and depth

Equipment

  • Skillet
  • mixing bowl
  • small bowl

Method
 

Preparation Steps
  1. Finely chop fresh scallions and mix in a bowl with salt, white pepper, and sesame oil.
  2. Whisk together large eggs in a small bowl to create an egg wash.
  3. Layer a sheet of rice paper with egg wash, place another on top, and repeat to create two pairs.
  4. Spread scallion filling on layered rice paper, roll tightly, and coil into a spiral.
  5. Heat oil in a skillet and fry the pancakes seam-side down for 2 minutes on each side until golden.
  6. Whisk soy sauce, rice vinegar, and chili oil for the dipping sauce while pancakes fry.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

These pancakes can be served as appetizers or snacks and are gluten-free.

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