Crispy Rice Paper Scallion Pancakes for a Quick Snack

These Rice Paper Scallion Pancakes are a gluten-free, vegetarian snack that combines crispy texture with flavorful scallions.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 pancakes

Course: Snacks

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancakes

4 scallions Scallions Provides fresh, mild onion flavor; substitute with chives or garlic chives for a different profile.
1 teaspoon Salt Enhances overall flavor; use sea salt or kosher salt.
1 teaspoon White Pepper Adds a subtle heat; black pepper can be substituted, though it will alter the color.
1 tablespoon Sesame Oil Offers a nutty aroma and flavor; olive oil can serve as a substitute.
10 sheets Rice Paper Forms the structure of the pancakes; ensure they are large enough to roll.
2 large Eggs Acts as a binder for the rice paper; for a vegan option, mix cornstarch with water.
2 tablespoons Cooking Oil Used for pan-frying to achieve a crispy texture; canola or vegetable oil are alternatives.

For the Dipping Sauce

3 tablespoons Soy Sauce Provides umami flavor; tamari is a gluten-free alternative.
1 tablespoon Rice Vinegar Adds tanginess; white vinegar can replace it in a pinch.
1 tablespoon Chili Oil Adds heat to the sauce; adjust quantity to taste or use any hot sauce.

Equipment

Mixing bowl
Non-Stick Pan
Small bowl
brush

Method

Step-by-Step Instructions

In a mixing bowl, finely chop the scallions and add a pinch of salt, white pepper, and sesame oil. Stir until well combined.
Take two large sheets of rice paper and overlap them slightly on a clean surface. Whisk the eggs in a small bowl, then brush a thin layer on both sides.
Evenly distribute the scallion filling over the rice paper, leaving a small border. Roll them into a log shape and seal the edges tightly.
Heat cooking oil in a non-stick pan over medium heat. Fry the rolled pancakes for about 2 minutes on each side until golden brown and crispy.
Mix together soy sauce, rice vinegar, and chili oil in a small bowl for the dipping sauce, adjusting chili oil according to heat preference.
Remove pancakes from the pan and drain on paper towels. Serve hot alongside the prepared dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Cool completely before storing and use parchment paper between layers to prevent sticking.

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