Crispy Rice Paper Scallion Pancakes for Your Next Snack Attack

Enjoy crispy rice paper scallion pancakes, a delightful gluten-free snack perfect for any occasion.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 8 pancakes

Course: Appetizers

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancakes

16 sheets Rice Paper for 8 pancakes
1 cup Scallions finely chopped
2 large Eggs beaten (or cornstarch-water mixture for vegan option)
2 tablespoons Cooking Oil for frying, use canola or vegetable oil

For the Seasoning

1 teaspoon Salt
1 teaspoon White Pepper or black pepper
1 tablespoon Sesame Oil olive oil works as a lighter substitution

For Dipping Sauce

3 tablespoons Soy Sauce use tamari for gluten-free
2 tablespoons Rice Vinegar or apple cider vinegar
1 teaspoon Chili Oil adjust according to spice tolerance

Equipment

skillet

Method

Step-by-Step Instructions

Prepare the scallion filling by finely chopping scallions and mixing with salt, white pepper, and sesame oil in a bowl.
Overlap two sheets of rice paper on a clean surface and brush both sides lightly with beaten egg.
Evenly distribute the scallion filling across the rice paper sheets, then roll tightly to form pancakes.
Heat cooking oil in a skillet over medium heat, then fry pancakes for about 2 minutes on each side until golden brown.
Mix soy sauce, rice vinegar, and chili oil in a small bowl to prepare the dipping sauce.
Serve the crispy pancakes hot with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Handle rice paper carefully and ensure they are well-brushed with egg to prevent tearing. Store leftovers in an airtight container and reheat to retain crispiness.

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