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Crispy Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes: A Crunchy Delight Awaiting You

Crispy Rice Paper Scallion Pancakes are quick to whip up and satisfy snack cravings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Filling
  • 4 scallions Scallions The heart of the pancakes; try mixing in cilantro for a zesty twist.
  • 1 teaspoon Salt Essential for enhancing the savory notes in your filling.
  • 1 teaspoon White Pepper Introduces a mild heat; substitute with black pepper if preferred.
  • 2 tablespoons Sesame Oil Gives a rich, nutty aroma; any neutral oil works in a pinch.
For the Pancake Base
  • 10 sheets Rice Paper Overlapping two sheets will give you a sturdier wrap.
  • 2 large Eggs Perfect for brushing the rice paper; replace with a cornstarch-water mix for a vegan option.
  • 2 tablespoons Cooking Oil Vital for frying to achieve that delightful crunch.
For the Dipping Sauce
  • 2 tablespoons Soy Sauce Adds a savory kick to complement your pancakes.
  • 1 tablespoon Rice Vinegar Provides a pleasant tang to elevate your dipping experience.
  • 1 teaspoon Chili Oil Adjust the amount according to your heat preference.

Equipment

  • non-stick skillet
  • Mixing bowl
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Finely chop the scallions and mix with salt, white pepper, and sesame oil. Let sit for 5 minutes.
  2. Whisk eggs in a bowl and brush a thin layer over overlapping rice paper.
  3. Sprinkle scallion filling over the rice paper and roll tightly, pinching the filling inside.
  4. Heat cooking oil in a skillet until shimmering, then fry the pancakes for 2-3 minutes each side until golden brown.
  5. Mix soy sauce, rice vinegar, and chili oil for dipping sauce.
  6. Transfer pancakes to paper towels, cool slightly, and serve with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Allow pancakes to cool completely before storing. For uncooked pancakes, wrap in parchment and freeze for up to 1 month.

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