Dinner

Rice Paper Scallion Pancakes Recipe

ByJulian Dempsey January 27, 2026January 27, 2026

Introduction

Rice paper scallion pancakes are a delightful twist on the classic savory pancake, offering a crispy texture and fresh scallion flavor. These easy-to-make pancakes are perfect as an appetizer or snack, paired with a tangy, spicy dipping sauce.

The image shows close-up round spiral-shaped savory pancakes stacked on a white plate, each with a golden-brown crispy outer layer and a soft, translucent inner dough that is swirled with green herbs evenly spread throughout the layers. The pancakes have a shiny, slightly oily surface with some darker browned spots, highlighting their crispy texture. They sit on a white marbled surface which contrasts gently with the warm tones of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch scallions, finely chopped
1/8 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sesame oil
16 sheets rice paper
2 large eggs
3 tablespoons cooking oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil

Instructions

Step 1: In a bowl, combine the finely chopped scallions, salt, white pepper, and sesame oil. Mix thoroughly until the ingredients are evenly blended.
Step 2: Crack the eggs into a small bowl and whisk them until smooth. Lightly brush a thin layer of the beaten egg on both sides of two rice paper sheets, slightly overlapping them at the center.
Step 3: Evenly distribute the scallion filling over the prepared rice paper sheets. Roll the sheets into a log, then twist the log into a spiral to form a round pancake. Repeat this process with the remaining rice paper and scallion filling.
Step 4: Heat the cooking oil in a pan over medium heat. Place the scallion pancakes in the pan and cook for about two minutes per side, or until the pancakes are crisp and golden brown.
Step 5: In a small bowl, combine the soy sauce, rice vinegar, and chili oil. Mix well until the sauce is emulsified and ready for serving.
Step 6: Serve the scallion pancakes hot, accompanied by the prepared dipping sauce.

Tips & Variations

For extra crunch, add a handful of finely shredded carrots or chopped cilantro to the scallion filling.
Use a non-stick skillet to prevent sticking and ensure even browning.
Adjust the amount of chili oil in the dipping sauce to control the spice level according to your preference.

Storage

Store leftover scallion pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain crispiness. Avoid microwaving as it can make the pancakes soggy.

How to Serve

Close-up of several spiral-shaped savory pancakes on a white plate, each pancake showing two main layers: a golden-brown crispy outer layer with a slightly rough texture and an inner layer with a softer, pale dough-like look mixed with green herbs spread unevenly throughout. The spirals have an inviting mix of light and dark brown toasted spots, highlighting their freshly cooked, crunchy edges, with the white marbled texture surface faintly visible beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare the pancakes a few hours ahead and keep them refrigerated. Reheat in a pan before serving for the best texture.

Can I substitute rice paper with another type of wrapper?

Rice paper is recommended for its delicate crispiness, but you may experiment with spring roll wrappers or thin crepes; however, the texture and flavor will differ.