20-Min Rice Paper Scallion Pancakes
Rice Paper Scallion Pancakes are crispy, golden, and made with a simple egg method that gives them a light, shatteringly crisp texture.
Ingredients
For the scallion filling
- 1 bunch scallions, finely chopped
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon sesame oil
For the pancakes
- 16 sheets rice paper
- 2 large eggs
- 3 tablespoons cooking oil
For the dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
Instructions
- To make the filling, in a bowl, combine the scallions with salt, white pepper, and sesame oil, then mix well.
- To prepare the rice paper, in a bowl, whisk the eggs until smooth. Brush a thin layer of egg on both sides of two rice paper sheets, then overlap them slightly in the center. Let it sit for a few seconds until softened. If it still feels a little stiff, brush on a bit more egg—just enough to soften, not too wet.
- To shape the pancakes, sprinkle the scallion filling evenly over the rice paper. Roll it into a log, then gently twist it into a spiral to form a round pancake. Repeat with the remaining rice paper and filling.
- To cook the pancakes, in a pan over medium heat, add the cooking oil. Place the pancakes in the pan and cook until golden and crispy on both sides, about 2 minutes per side.
- To make the dipping sauce, in a small bowl, mix together the soy sauce, rice vinegar, and chili oil.
- To serve, serve the pancakes hot with the dipping sauce on the side.
Video
Notes
- Use egg, not water: The egg softens the rice paper and helps it turn crisp instead of chewy.
- Don’t over-wet the sheets: Too much egg can make them sticky instead of crisp.
- Let it soften slightly: Give the rice paper a few seconds after brushing so it becomes flexible.
- Give them space: Cook in batches if needed so they crisp up evenly and don’t stick together.
- Keep the filling dry: Too much moisture can affect the texture.
- Filling options: You can add shrimp, crab, or cooked meat for variety.