Rice Paper Scallion Pancakes with Spicy Dipping Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
