Crispy Rice Paper Scallion Pancakes
Quick and irresistibly crispy scallion pancakes made with rice paper instead of dough, perfect as a savory snack or appetizer paired with a tangy dipping sauce.
Equipment
- non-stick skillet
- Pastry Brush
- Medium bowl
Ingredients
For the Pancakes
- 6 pieces scallions finely chopped
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp sesame oil
- 6 sheets rice paper use two sheets overlapped per pancake
- 1 large egg beaten
- 2 tbsp cooking oil for frying
For the Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil
Instructions
- Step 1: In a medium bowl, combine the finely chopped scallions, salt, white pepper, and sesame oil. Mix until evenly coated.
- Step 2: Beat the egg in a small bowl until smooth. Overlap two sheets of rice paper slightly on a clean surface. Brush both sides of the overlapped rice paper with the beaten egg using a pastry brush.
- Step 3: Spread an even layer of the scallion mixture over the egg-brushed rice paper. Roll the rice paper tightly into a log, twisting the ends to form a rounded pancake shape.
- Step 4: Heat cooking oil in a non-stick skillet over medium heat until shimmering.
- Step 5: Fry the pancakes carefully in the hot oil, cooking each side for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Step 6: Meanwhile, whisk together soy sauce, rice vinegar, and chili oil in a small bowl to make the dipping sauce.
- Step 7: Serve the crispy pancakes hot with the tangy dipping sauce.
Notes
For extra flavor, try adding herbs like cilantro or basil to the scallion mix, or a pinch of red pepper flakes for heat. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a dry skillet to restore crispiness.