Rice Paper Scallion Pancakes Recipe

Introduction

Rice Paper Scallion Pancakes are a crispy, flavorful twist on a classic favorite. Using delicate rice paper and a savory scallion filling, these pancakes come together quickly and make a perfect appetizer or snack.

Ingredients

• 1 bunch scallions, finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon sesame oil
• 16 sheets rice paper
• 2 large eggs
• 3 tablespoons cooking oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil

Instructions

1. Step 1: In a bowl, combine the finely chopped scallions, salt, white pepper, and sesame oil. Mix thoroughly until evenly blended.
2. Step 2: Crack the eggs into a small bowl and whisk until smooth. Lightly brush a thin layer of beaten egg on both sides of two rice paper sheets, overlapping them slightly at the center.
3. Step 3: Evenly distribute the scallion filling over the prepared rice paper sheets. Roll the sheets into a log, then twist the log into a spiral to form a round pancake. Repeat with the remaining rice paper and filling.
4. Step 4: Heat the cooking oil in a pan over medium heat. Place the scallion pancakes in the pan and cook for about two minutes on each side, or until they are crisp and golden.
5. Step 5: In a small bowl, combine the soy sauce, rice vinegar, and chili oil. Mix well until emulsified to create the dipping sauce.
6. Step 6: Serve the scallion pancakes hot, accompanied by the prepared dipping sauce.

Tips & Variations

• For extra crispiness, make sure the oil is hot before adding the pancakes to the pan.
• You can add finely minced garlic or ginger to the scallion filling for more depth of flavor.
• Try substituting chili oil with a mild chili paste if you prefer less heat.
• If you want a vegan version, substitute the egg wash with a mixture of water and a little cornstarch to help the rice paper sheets stick together.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness rather than using a microwave. The dipping sauce can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scallion pancakes ahead of time?

Yes, you can prepare them in advance and store them refrigerated. Reheat in a pan to keep them crispy before serving.

What if I can’t find rice paper sheets?

Rice paper sheets give these pancakes their unique texture, but if unavailable, thin spring roll wrappers can be a substitute, though the result will be slightly different.

Rice Paper Scallion Pancakes Recipe

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★★★★★

4.9 from 73 reviews

These Rice Paper Scallion Pancakes are a unique twist on traditional scallion pancakes, using delicate rice paper for a crispy and lighter texture. Filled with a fragrant scallion mixture and pan-fried to golden perfection, they are served with a tangy and spicy soy-based dipping sauce. Perfect as an appetizer or snack, these gluten-free pancakes offer a flavorful and satisfying bite.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Scallion Filling

• 1 bunch scallions, finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon sesame oil

Rice Paper Pancakes

• 16 sheets rice paper
• 2 large eggs
• 3 tablespoons cooking oil

Dipping Sauce

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil

Instructions

1. Prepare Scallion Filling: Combine the finely chopped scallions, salt, white pepper, and sesame oil in a bowl. Mix thoroughly until the mixture is evenly blended, ensuring the flavors meld together.
2. Create Rice Paper Pancake Base: Crack the eggs into a small bowl and whisk until smooth. Lightly brush a thin layer of the beaten egg on both sides of two rice paper sheets, slightly overlapping them in the center to help them stick together and form the pancake base.
3. Fill and Shape Pancakes: Evenly distribute the scallion filling over the prepared rice paper sheets. Roll the sheets into a log shape and then twist this log into a spiral to form a round pancake. Repeat this process with the remaining rice paper sheets and scallion filling.
4. Cook Scallion Pancakes: Heat the cooking oil in a pan over medium heat. Place the scallion pancakes in the hot oil and cook for approximately two minutes per side, or until each side is crisp and golden brown. This step gives the pancakes their characteristic texture and flavor.
5. Prepare Dipping Sauce: In a small bowl, combine the soy sauce, rice vinegar, and chili oil. Mix well until the ingredients are emulsified, creating a tangy and spicy sauce that complements the pancakes.
6. Serve: Serve the scallion pancakes hot, accompanied by the prepared dipping sauce for dipping.

Notes

• Ensure the rice paper sheets overlap slightly and are well brushed with egg to prevent them from separating during cooking.
• Adjust the chili oil quantity in the dipping sauce according to your preferred spice level.
• Use a non-stick or well-seasoned pan to prevent sticking and ensure even cooking.
• These pancakes are best enjoyed fresh and hot to maintain their crispiness.
• For a vegetarian version, ensure your soy sauce is free from animal products.

Keywords: rice paper scallion pancakes, scallion pancakes, gluten free pancakes, Asian appetizer, crispy pancakes, dipping sauce