Description

These Crispy Rice Paper Scallion Pancakes are a quick and delightful snack perfect for any time of the day. Featuring fresh scallions wrapped in thin, crispy rice paper and pan-fried to golden perfection, they offer a satisfying crunch paired with a flavorful, tangy dipping sauce. This easy-to-make recipe uses simple ingredients and minimal prep time, making it an ideal choice for a savory snack or appetizer.

Ingredients

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Scallion Filling

1 bunch Scallions (or garlic chives/red onions)
1 tsp Salt
1 tsp White Pepper (or black pepper)
1 tbsp Sesame Oil (or sunflower oil)

Rice Paper Pancakes

6 sheets Fresh Rice Paper
2 large Eggs (or cornstarch and water mixture for egg-free)

Cooking & Dipping Sauce

2 tbsp Cooking Oil (vegetable or canola oil)
2 tbsp Soy Sauce (or tamari for gluten-free)
1 tbsp Rice Vinegar (or apple cider vinegar)
1 tbsp Chili Oil (or sriracha)

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Instructions

Prepare Scallion Filling: Finely chop the scallions and transfer to a mixing bowl. Add salt, white pepper, and sesame oil. Stir well to ensure the scallions are evenly coated with the seasoning and oil for maximum flavor infusion.
Soften Rice Paper: Pour warm water into a shallow dish. Soak two overlapping rice paper sheets in the water for 10-15 seconds until they become pliable but not overly soft. Lay them flat on a clean surface ready for assembly.
Apply Egg Wash: In a separate bowl, whisk the eggs until smooth. Using a brush, apply a thin layer of whisked egg over both sides of the softened rice paper sheets. This helps seal the pancakes when cooked.
Assemble Pancakes: Spread a portion of the scallion filling evenly along the center of the rice paper. Roll the paper tightly into a log shape, then twist the ends to secure the filling inside, forming a compact pancake.
Pan Fry Pancakes: Heat a non-stick skillet over medium heat and add enough cooking oil to lightly coat the surface. Place the pancakes in the skillet and fry for 2-3 minutes on one side until golden brown and crispy. Carefully flip to cook the other side for another 2-3 minutes until equally crisp.
Prepare Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, and chili oil. Stir to blend thoroughly. Taste and adjust the balance of tanginess and heat to your preference.
Serve: Remove the crispy rice paper scallion pancakes from the skillet and serve immediately with the dipping sauce on the side. Enjoy the snack hot for the best texture and flavor.

Notes

You can replace scallions with garlic chives or thinly sliced red onions for variation.
For an egg-free version, substitute eggs with a mixture of cornstarch and water to brush on the rice paper.
Use tamari instead of soy sauce to make the dipping sauce gluten-free.
Adjust the amount of chili oil or sriracha in the dipping sauce to control spice level.
Rice paper sheets should be fresh and pliable; avoid brittle or stale rice paper for best results.
Cook pancakes on medium heat to prevent burning while achieving a crispy texture.