Crispy Rice Paper Scallion Pancakes for Quick, Flavorful Nibbles

These Rice Paper Scallion Pancakes are crispy, savory, and gluten-free snacks perfect for any occasion.

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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 finely chopped
1 teaspoon salt kosher or sea salt recommended
1 teaspoon white pepper or black pepper as substitute
1 tablespoon sesame oil can be replaced with other frying oil
4 sheets rice paper adjust for thickness
2 large eggs beaten
2 tablespoons cooking oil neutral oil like vegetable or canola

For the Dipping Sauce

3 tablespoons soy sauce or tamari for gluten-free
1 tablespoon rice vinegar can substitute with apple cider vinegar
1 teaspoon chili oil adjust to taste

Equipment

Mixing bowl
skillet
Brush
Small bowl

Method

Step-by-Step Instructions

In a mixing bowl, combine the finely chopped scallions, salt, white pepper, and sesame oil. Set aside.
Place two rice paper sheets on a clean surface, overlapping them slightly. Brush with beaten egg.
Spread a layer of scallion filling over the rice paper, leaving a border. Roll tightly and seal edges.
Heat a skillet with oil and cook rolled pancakes for 2-3 minutes on each side until golden brown.
In a small bowl, whisk soy sauce, rice vinegar, and chili oil together to make the dipping sauce.
Transfer cooked pancakes onto paper towels, then serve warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 400mgPotassium: 120mgVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure frying oil is hot enough for a crispy finish. Experiment with fillings for more variety.

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