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Crispy Rice Paper Scallion Pancakes

Crispy Rice Paper Scallion Pancakes That Wow Your Taste Buds

Crispy Rice Paper Scallion Pancakes are an easy, gluten-free delight that offers a satisfying crunch and tender scallion filling.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 10 sheets Rice Paper High-quality rice paper for crispy texture.
  • 1 bunch Scallions (Green Onions) Chopped fresh.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
  • 2 tablespoons Sesame Oil Or use olive oil.
  • 1 teaspoon Chili Flakes Adjust according to taste.
  • 1 teaspoon Sugar Optional for sugar-free version.
For Dipping Sauce
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Sugar Optional.

Equipment

  • Non-Stick Skillet
  • shallow dish
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Finely chop a generous bunch of fresh scallions and set aside in a bowl.
  2. In a shallow dish, place warm water and quickly dip rice paper sheets for 10-15 seconds until pliable, then pat dry.
  3. Lay the softened rice paper flat, add scallion filling in the center, fold edges over and seal.
  4. Heat a non-stick skillet over medium heat, drizzle with sesame oil, and cook pancakes for 3-4 minutes on each side until golden brown.
  5. Transfer cooked pancakes to a baking sheet lined with paper towels, cool slightly, and serve with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

These pancakes can be stored in the fridge for up to 2 days or frozen for up to 1 month. Reheat in the oven for best results.

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