Crispy Rice Paper Scallion Pancakes Recipe
A quick and easy Crispy Rice Paper Scallion Pancakes Recipe made with simple ingredients, delivering ultra-crunchy layers and savory scallion flavour—perfect for snacks or appetizers in under 20 minutes.
Ingredients
For the Pancakes:
- 6 –8 rice paper sheets
- 1 bunch scallions finely chopped
- 1 egg beaten
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon sesame oil
- 2 –3 tablespoons cooking oil for frying
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil
Instructions
Step 1: Prepare the Filling
- In a bowl, combine chopped scallions, salt, white pepper, and sesame oil. Mix well until evenly coated.
Step 2: Prepare Rice Paper
- Beat the egg in a small bowl. Lay two rice paper sheets slightly overlapping and brush both sides lightly with the beaten egg.
Step 3: Add Filling
- Spread a thin, even layer of the scallion mixture over the rice paper.
Step 4: Shape the Pancake
- Roll the rice paper into a tight log, then twist or coil it into a spiral shape. Gently flatten into a pancake.
Step 5: Heat the Oil
- Heat cooking oil in a non-stick pan over medium heat until hot but not smoking.
Step 6: Fry the Pancakes
- Place the pancakes in the pan and fry for 2–3 minutes per side until golden brown and crispy.
Step 7: Prepare the Sauce
- In a small bowl, mix soy sauce, rice vinegar, and chili oil.
Step 8: Serve
- Drain pancakes on paper towels and serve immediately with dipping sauce.
Notes
- Extra Crisp Tip: Brushing rice paper with egg instead of water creates a crispier texture.
- Make Ahead: Assemble pancakes and refrigerate for up to 1 day before frying.
- Freezer-Friendly: Freeze uncooked pancakes and cook directly from frozen (add extra cooking time).
- Air Fryer Option: Cook at 180–190°C (350–375°F) for 6–8 minutes, flipping halfway.
- Variations: Add cheese, garlic, vegetables, or cooked shrimp for different flavours.
- Storage: Best eaten fresh; reheat in a pan for crispiness (avoid microwave).