Light, crackly and impossibly quick to make, Crispy Rice Paper Scallion Pancakes are a favorite when I want something crunchy without heavy batter. They get that deep, shattering crisp from toasted rice paper layered with scallions and a thin binder, and I’ve made them dozens of times for weeknight snacks and parties. If you like other pan-fried favorites, you might also enjoy my take on crispy German potato pancakes for a different kind of golden crunch.
Why Make This Recipe
- Incredible texture: ultra-crispy outside with a light, slightly chewy interior.
- Fast and low-effort: most batches take under 20 minutes from start to finish.
- Flexible and light: naturally mostly gluten-free and easy to adapt to vegetarian or vegan diets.
- Great for sharing: perfect as appetizers, snack plates, or a fun side with an Asian-style meal.
- Personal note: I love this recipe because it delivers restaurant-style crunch using pantry staples and a single skillet; it’s one of my go-to last-minute entertaining tricks, especially compared with denser fried pancakes like crispy golden rice-potato patties when I want something lighter.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10–15 minutes (for 6 pancakes)
- Total time: 20–25 minutes
- Servings: 3–4 as a snack, 2 as a light meal
- Difficulty: Easy
- Method: Briefly soften rice paper, layer scallions and a thin binder (egg or slurry), then pan-fry in a single skillet until deep golden and crisp. If you enjoy rice-based dishes, compare techniques with a crisp stir-fry like crispy tofu fried rice for ideas on heat control and texture.
My Experience Making This Recipe
I tested this recipe several times to tune soaking times and the right oil temperature so the rice paper crisps, not sogs. Early attempts had tearing and uneven browning; I solved that by softening just until pliable, brushing with a thin binder, and cooking on medium-high with a heavy skillet.
How to Make Crispy Rice Paper Scallion Pancakes
You’ll briefly soften each rice paper in warm water (about 5–8 seconds), layer with chopped scallions and a thin binder (one beaten egg or a cornstarch slurry), then pan-fry. Heat a heavy nonstick or cast-iron skillet to medium-high (around 350–375°F surface temperature), add 1–2 tablespoons of neutral oil, and cook each pancake 2–3 minutes per side until deep golden. Expect some bubbling and quick color changes—watch closely and press gently with a spatula to ensure even contact.
Expert Tips for Success
- Control the soak: dip rice paper in warm (not hot) water only until pliable—about 5–8 seconds—and lay it flat immediately to avoid tears.
- Use a thin binder: one beaten egg or a slurry of 1 tablespoon cornstarch + 3 tablespoons water helps layers stick without making them soggy.
- Heat and fat matter: a preheated cast-iron or heavy nonstick skillet and 1–2 tablespoons oil per pancake give even browning; keep heat between medium and medium-high.
- Press and flip correctly: press gently with a spatula for the first minute on each side to make full contact, then flip once to finish. For more pan-fried vegetable ideas and technique tips, try the method used in crispy zucchini potato pancakes.
- Finish with flavor: a light brush of toasted sesame oil after cooking brightens the flavor without making them oily.
How to Serve Crispy Rice Paper Scallion Pancakes
- Dipping sauces: serve with a soy-sesame-vinegar dip (2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, pinch sugar).
- As part of a spread: pair with pickled cucumbers, kimchi, or a simple green salad for a balanced plate.
- Appetizer or wrap: cut into wedges and serve on a platter with toothpicks for parties, or use as a crisp wrapper for grilled shrimp and herbs.
- Presentation tip: stack on a cooling rack to keep them crisp, and sprinkle toasted sesame seeds and chopped scallion on top just before serving.
Storage and Reheating Guide
Store cooled pancakes in an airtight container lined with paper towels to absorb moisture; keep in the refrigerator up to 3 days. For freezing, flash-freeze pancakes in a single layer on a tray, then transfer to a freezer bag for up to 1 month—separate layers with parchment. Reheat frozen or refrigerated pancakes in a 375°F oven for 8–10 minutes or in a skillet over medium heat 2–3 minutes per side; avoid the microwave, which makes them soggy.
Recipe Variations
- Vegan: replace the egg binder with a slurry of 1 tablespoon cornstarch + 3 tablespoons water or 2 tablespoons aquafaba; press and fry the same way.
- Gluten-free: rice paper is naturally gluten-free, but use tamari instead of soy sauce for dipping to avoid gluten in the sauce.
- Add-ins: scatter shredded carrot, thinly sliced shiitake, or pre-cooked shrimp under the rice paper for extra flavor and texture.
- Pancake swap: if you want a different quick pancake, try a simple breakfast option like 3-ingredient flourless oat pancakes for a sweet alternative to these savory crisps.
Nutritional Highlights
Rice paper scallion pancakes are relatively light compared with deep-fried batters because the rice paper itself is thin and you use moderate oil. Scallions add vitamin K and vitamin C, and you control fat by using less oil or blotting with paper towels. Allergens to note: rice paper is typically rice/tapioca and gluten-free, but the recipe can include egg (binder) and soy in dipping sauce—adjust accordingly.
Troubleshooting Common Issues
- Tearing rice paper: if sheets tear, you likely soaked too long or handled them roughly; dip just until pliable and work on a slightly damp surface.
- Soggy pancakes: cook at a slightly higher heat and use a thin binder; avoid stacking pancakes while hot and keep them on a rack.
- Sticking or burning: make sure the pan is well-heated and use enough oil; reduce heat a touch if the exterior browns too quickly before it crisps.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes—cook them fully, cool on a rack, and reheat in a 375°F oven for 8–10 minutes just before serving. For large batches, flash-freeze on a tray and reheat from frozen in the oven.
Q: Are rice paper pancakes gluten-free?
A: The rice paper itself is usually gluten-free (made from rice and tapioca), but check the package for additives and use tamari for dipping sauces if you need to avoid gluten completely.
Q: How do I keep them crispy after cooking?
A: Drain briefly on paper towels and transfer to a wire rack in a warm oven (200°F) if holding for service; stacking traps steam and makes them soggy.
Q: Can I make them without egg?
A: Yes—use a cornstarch slurry (1 tbsp cornstarch + 3 tbsp water) or aquafaba as a vegan binder. That gives adhesion and helps browning without using eggs.
Crispy Rice Paper Scallion Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Light, crackly and quick to make, these rice paper scallion pancakes offer incredible texture with a crispy outside and chewy interior, perfect for snacks or appetizers.
Ingredients
- Rice paper
- Chopped scallions
- 1 beaten egg or cornstarch slurry (1 tbsp cornstarch + 3 tbsp water)
- 1–2 tablespoons neutral oil (for frying)
- Dipping sauces (soy sauce, rice vinegar, toasted sesame oil, sugar)
Instructions
- Briefly soften each rice paper in warm water (about 5–8 seconds).
- Layer with chopped scallions and a thin binder (beaten egg or slurry).
- Heat a heavy nonstick or cast-iron skillet to medium-high and add 1–2 tablespoons of oil.
- Cook each pancake for 2–3 minutes per side until deep golden and crisp.
Notes
For dipping sauce, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and a pinch of sugar. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg