Rice Paper Scallion Pancakes
These crispy, flaky pancakes are a lighter twist on traditional scallion pancakes, perfect for cozy evenings and gatherings with friends.
Ingredients
For the Pancakes
- 1 bunch scallions, finely chopped The stars of the show!
- 1/8 teaspoon salt Enhances flavor.
- 1/8 teaspoon white pepper Adds warmth.
- 1 teaspoon sesame oil Gives a nutty richness.
- 16 sheets rice paper The magic crispiness factor.
- 2 large eggs Helps hold everything together.
- 3 tablespoons cooking oil Vegetable or canola oil works.
For the Dipping Sauce
- 1 tablespoon soy sauce A must for flavor.
- 1 tablespoon rice vinegar Brightens the sauce.
- 1 tablespoon chili oil Adds a kick.
Instructions
Preparation
- In a bowl, mix finely chopped scallions, salt, white pepper, and sesame oil until well combined.
- In a small bowl, whisk the eggs until smooth and frothy.
- Soak each rice paper sheet in warm water for about 15 seconds until soft but not mushy.
- Lay two softened rice papers slightly overlapping, brush with whisked eggs, and sprinkle with the scallion filling.
- Roll the papers tightly and twist to form a spiral.
Cooking
- Heat cooking oil in a skillet over medium heat and add the pancakes, cooking each side for about two minutes until golden and crispy.
- Prepare the dipping sauce by mixing soy sauce, rice vinegar, and chili oil in a small bowl. Adjust to taste.
Serving
- Let the pancakes cool slightly before serving warm with the dipping sauce on the side.
Notes
Fry in batches for best results and experiment with fillings based on your pantry. Store leftovers in an airtight container for up to 2-3 days.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 1g
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