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Crispy Rice Paper Scallion Pancakes

Delightfully crispy scallion pancakes made with rice paper for an ultra-crunchy texture, perfect as a snack, appetizer, or shareable treat that’s quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 pancakes
Course: Appetizer, Snack
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 6 pieces scallions finely chopped
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tbsp sesame oil
  • 6 sheets rice paper
  • 1 large egg beaten
  • 2 tbsp cooking oil neutral oil for frying
For the Dipping Sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili oil adjust to taste

Equipment

  • Non-stick Skillet
  • Pastry Brush
  • Mixing Bowl

Method
 

  1. Step 1: Finely chop scallions and combine in a medium bowl with salt, white pepper, and sesame oil. Mix well to coat evenly.
  2. Step 2: Take two rice paper sheets and overlap slightly on a clean surface. Brush both sides with beaten egg to glue layers together.
  3. Step 3: Spread scallion mixture evenly over egg-brushed rice paper sheets. Roll tightly into a log and twist ends to form a spiral pancake shape. Repeat for all sheets and mixture.
  4. Step 4: Heat cooking oil in a non-stick skillet over medium heat. Fry pancakes in batches, turning every 2–3 minutes until golden brown and crispy. Drain on paper towels.
  5. Step 5: While frying, mix soy sauce, rice vinegar, and chili oil in a small bowl to make dipping sauce.
  6. Step 6: Serve pancakes hot with dipping sauce on the side. Enjoy the crispy texture and savory scallion flavor!

Notes

These pancakes are best eaten fresh for maximum crispiness. Store leftovers in an airtight container with parchment paper for up to 2 days. Reheat in a dry skillet over medium heat to restore crunch. Variations include adding herbs or shredded vegetables to the filling or swapping soy sauce for tamari for gluten-free option.