Crispy Rice Paper Scallion Pancakes: The Easy Irresistible Treat
Delight in these Crispy Rice Paper Scallion Pancakes, an easy appetizer brimming with fresh scallions and savory flavors.
Equipment
- medium skillet
Ingredients
For the Pancakes
- 4 scallions Fresh scallions Choose firm, vibrant green tops.
- 1 teaspoon Salt Enhances overall flavor.
- 1 teaspoon White Pepper Adds a subtle hint of heat.
- 1 tablespoon Sesame Oil Provides a nutty essence.
- 6 sheets Rice Paper Gluten-free wrappers can be used.
- 2 large Eggs Can be substituted with aquafaba for a vegan option.
- 2 tablespoons Cooking Oil Essential for frying.
For the Dipping Sauce
- 3 tablespoons Soy Sauce Tamari can be used as a gluten-free alternative.
- 1 tablespoon Rice Vinegar Balances flavors.
- 1 teaspoon Chili Oil Adds a spicy kick.
Instructions
Pancake Preparation
- In a bowl, mix together the finely chopped scallions, salt, white pepper, and sesame oil until aromatic.
- Whisk the eggs until smooth and creamy. Brush both sides of two rice paper sheets with the egg wash.
- Spread a generous amount of the scallion filling onto the rice paper. Roll it into a log shape and twist it into a spiral.
- In a skillet, heat oil over medium heat. Fry each pancake for about 2 minutes per side, or until golden brown.
- In a small bowl, combine soy sauce, rice vinegar, and chili oil to make the dipping sauce.
- Serve the pancakes hot, alongside the dipping sauce.
Notes
Optional: Garnish with sesame seeds for extra flavor and crunch.