Rice Paper Scallion Pancakes with Spicy Dipping Sauce Recipe

Introduction

Rice Paper Scallion Pancakes are a delightful twist on the classic scallion pancake, using delicate rice paper for a crispy, light texture. These savory pancakes come with a flavorful scallion filling and a tangy dipping sauce, perfect for a quick snack or appetizer.

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

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

Tips & Variations

• Brush the rice paper evenly with beaten egg to prevent tearing while shaping the pancakes.
• Add a pinch of garlic powder or finely minced garlic to the scallion filling for extra flavor.
• For a milder dip, reduce the chili oil or substitute with a sweet chili sauce.
• Try adding finely chopped shrimp or cooked bacon bits to the scallion mixture for a protein boost.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a pan over medium heat to maintain their crispiness. Avoid microwaving as it can make the pancakes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, rice paper is naturally gluten-free, but ensure your soy sauce is gluten-free or use tamari as a substitute for the dipping sauce.

How do I prevent the rice paper from tearing while rolling?

Brushing a thin, even layer of beaten egg on both sides of the rice paper helps seal the sheets together and makes them more pliable for rolling without tearing.

Rice Paper Scallion Pancakes with Spicy Dipping Sauce Recipe

Print Recipe

★★★★★

5 from 56 reviews

Deliciously crispy and flavorful Rice Paper Scallion Pancakes made by layering and pan-frying rice paper sheets filled with a savory scallion mixture. Served with a tangy and spicy dipping sauce, these pancakes offer a light yet satisfying appetizer or snack that combines an appealing crunch with fresh green onion aroma.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 8 pancakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scallion Filling

• 1 bunch scallions, finely chopped
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon sesame oil

Rice Paper Pancakes

• 16 sheets rice paper
• 2 large eggs
• 3 tablespoons cooking oil

Dipping Sauce

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil

Instructions

1. Prepare the scallion filling: Combine the finely chopped scallions, salt, white pepper, and sesame oil in a bowl. Mix thoroughly until all ingredients are evenly blended, creating a fragrant and flavorful filling.
2. Prepare rice paper base: Crack the eggs into a small bowl and whisk until smooth. Lightly brush a thin layer of the beaten egg on both sides of two rice paper sheets, overlapping slightly at the center to form a larger sheet that will hold the filling securely.
3. Assemble the pancakes: Evenly distribute 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.
4. Cook the pancakes: Heat the cooking oil in a frying pan over medium heat. Place the scallion pancakes into the pan and cook for approximately two minutes on each side until the pancakes turn crisp and golden brown.
5. Prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, and chili oil. Mix well until the sauce is emulsified and ready to complement the pancakes.
6. Serve: Serve the crispy scallion pancakes hot alongside the spicy dipping sauce for a perfect balance of flavors and textures.

Notes

• Brush the egg evenly on rice paper to prevent tearing while shaping the pancakes.
• Use medium heat while cooking to ensure pancakes crisp without burning.
• Adjust chili oil amount in dipping sauce according to spice preference.
• Handle the rice paper gently as it softens quickly and can tear easily.
• These pancakes are best enjoyed fresh and hot for maximum crispness.

Keywords: Rice Paper Scallion Pancakes, Asian Appetizer, Crispy Scallion Pancakes, Easy Pan-fried Pancakes, Vegetarian Snacks