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
Scale
- 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