Crispy Rice Paper Scallion Pancakes You’ll Crave Again and Again

Discover the irresistible crunch and quick prep of Rice Paper Scallion Pancakes, a gluten-free delight.

Print Recipe Pin Recipe

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

6 sheets Rice Paper Adjust the number based on desired thickness.
4 stalks Scallions Chopped.
2 large Eggs Beaten, can substitute with cornstarch mixed with water for vegan.
1 teaspoon Salt Kosher or sea salt is preferred.
1 teaspoon White Pepper Can substitute with black pepper.
1 tablespoon Sesame Oil Provides a nutty aroma.
2 tablespoons Cooking Oil Neutral oils like vegetable or canola.

For the Dipping Sauce

3 tablespoons Soy Sauce Tamari for gluten-free.
1 tablespoon Rice Vinegar Apple cider vinegar can be used.
1 teaspoon Chili Oil Adjust based on spice tolerance.

Equipment

skillet
Medium Bowl
whisk
baking sheet

Method

Step-by-Step Instructions

In a medium bowl, combine chopped scallions, salt, white pepper, and sesame oil.
Lay two rice paper sheets flat and brush with beaten egg.
Spread scallion filling on rice paper sheets and roll them into tight logs.
Heat cooking oil in a skillet and pan-fry the rolled pancakes until golden.
Whisk together soy sauce, rice vinegar, and chili oil for dipping sauce.
Serve pancakes fresh and warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 400mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

For ultimate crispiness, pan-fry pancakes just before serving. Can store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!