Description
Crispy and flavorful Rice Paper Scallion Pancakes are a creative twist on traditional scallion pancakes, using rice paper as the base for a light yet satisfying texture. These pancakes are filled with a fragrant scallion mixture, pan-fried to golden perfection, and served with a tangy and spicy dipping sauce. Perfect as an appetizer or snack, this recipe is quick to prepare and yields a delicious treat with a subtle crunch and savory notes.
Ingredients
Scale
Scallion Filling
- 1 bunch scallions, finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon sesame oil
Pancake Base
- 16 sheets rice paper
- 2 large eggs
- 3 tablespoons cooking oil (vegetable or canola oil recommended)
Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
Instructions
- Prepare Scallion Filling: Combine the finely chopped scallions, salt, white pepper, and sesame oil in a mixing bowl. Stir thoroughly until all ingredients are evenly distributed and the mixture is well-blended.
- Create Rice Paper Pancake Base: Crack the eggs into a small bowl and whisk until smooth. Take two sheets of rice paper and lightly brush a thin layer of the beaten egg on both sides of each sheet. Overlap the two sheets slightly at the center to form the pancake base.
- Fill and Shape Pancakes: Evenly spread the scallion filling over the prepared rice paper sheets. Carefully roll the sheets into a tight log, then twist the log into a spiral shape to form a round pancake. Repeat this process with the remaining rice paper sheets and filling.
- Cook Scallion Pancakes: Heat the cooking oil in a pan over medium heat. Once hot, place the scallion pancakes into the pan. Cook each side for approximately two minutes or until the pancakes turn crisp and golden brown. Adjust the heat as needed to avoid burning and ensure even cooking.
- Prepare Dipping Sauce: In a small bowl, combine the soy sauce, rice vinegar, and chili oil. Mix well until the sauce is emulsified and evenly blended.
- Serve: Serve the cooked scallion pancakes hot, accompanied by the prepared dipping sauce for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Be gentle when handling rice paper sheets as they can tear easily, especially after moistening.
- For extra crispiness, you can double pan-fry the pancakes by frying, resting briefly, and frying again for 1 minute per side.
- Adjust chili oil in the dipping sauce to your preferred spice level.
- Use neutral oil with a high smoke point like vegetable or canola oil for frying.
- Serve immediately after frying to maintain crisp texture, as rice paper pancakes may soften upon standing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: Rice Paper Scallion Pancakes, Asian appetizer, crispy scallion pancakes, pan-fried pancakes, scallion recipe, quick appetizer
