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These crispy rice paper scallion pancakes are a wonderful twist on a classic favorite. They come together quickly, delivering a satisfying crunch with a fragrant scallion filling, perfect for a simple appetizer or snack.
I first made these on a lazy weekend afternoon and was amazed at how addictive they are. Now they’re a go-to whenever friends come over for a casual bite.
Ingredients
- Scallions: finely chopped for that fresh green flavor and slight crunch
- Salt: to enhance the natural taste of the scallions
- White pepper: for a subtle warmth without overpowering
- Sesame oil: adds a deep nutty aroma that elevates the filling
- Rice paper sheets: for a light and crispy pancake exterior choose ones without tears or cracks for easier handling
- Large eggs: to bind the layers and help crisp the rice paper
- Cooking oil: with a high smoke point like vegetable or canola oil for frying crispness
- Soy sauce: for umami richness in the dipping sauce
- Rice vinegar: provides tang and balance to the dipping sauce
- Chili oil: adds a spicy kick and fragrant heat
Instructions
- Sauté the Aromatics:
- Combine the finely chopped scallions with salt white pepper and sesame oil in a bowl. Stir well to ensure the flavors are evenly distributed. This seasoning step is key to bringing out the aromatic notes of the scallions.
- Prepare the Rice Paper Layers:
- Crack the eggs into a small bowl and whisk until smooth and uniform. Lightly brush a thin layer of the beaten egg onto both sides of two rice paper sheets, placing them so they overlap slightly in the center. The egg acts as a glue and helps achieve a golden crispy texture.
- Assemble the Pancakes:
- Evenly spread the scallion mixture over the rice paper sheets that have been brushed with egg. Roll the sheets gently into a log shape then twist this into a spiral to form a round pancake. Repeat with the remaining ingredients so all pancakes are uniform in size.
- Cook to Crispy Perfection:
- Heat the cooking oil in a pan over medium heat until shimmering. Place the scallion pancakes in the pan and cook for about two minutes on each side or until each side is beautifully golden and crisp. Adjust the heat as needed to avoid burning.
- Mix the Dipping Sauce:
- Combine soy sauce rice vinegar and chili oil in a small bowl. Stir until well combined and emulsified. The dipping sauce balances savory tang and a bit of heat making each bite more exciting.
- Serve:
- Serve the scallion pancakes while hot accompanied with the dipping sauce. The contrast between the crispy pancake and tangy sauce is irresistible.
The sesame oil in the scallion filling is my favorite ingredient because it gives the pancakes that unmistakable toasted aroma. I remember making these while traveling in Vietnam and the locals recommended adding toasted sesame oil—it transformed the pancakes from simple to unforgettable.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat in a nonstick skillet over medium heat for a few minutes on each side to regain that crispy texture. Avoid microwaving as it will make the rice paper chewy.
Ingredient Substitutions
If you do not have rice vinegar substitute with white vinegar but cut the amount slightly to reduce sharpness. You can swap chili oil for a dash of hot sauce or crushed red pepper flakes depending on your spice preference. White pepper can be replaced with ground black pepper but it will adapt the flavor profile.
Serving Suggestions
These pancakes make an excellent appetizer for gatherings or a snack with tea. Serve alongside pickled vegetables or a simple cucumber salad for a refreshing contrast. They also pair nicely with steamed rice or noodle dishes when served as a side.
These pancakes are quick to make and always impress guests with their unique texture and flavor combination.
FAQs about Recipes
- → How do I prevent the rice paper from tearing while rolling?
Brush both sides of the rice paper with beaten egg to soften and act as adhesive, allowing gentle rolling without tearing.
- → What oil is best for pan-frying these pancakes?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, to achieve a crispy, golden crust.
- → Can I adjust the seasoning in the scallion filling?
Absolutely, salt, white pepper, and sesame oil can be modified to taste for a personalized flavor profile.
- → What makes the dipping sauce tangy?
The combination of rice vinegar and soy sauce balances acidity and umami, while chili oil adds a subtle heat.
- → Are these pancakes best served immediately?
Yes, they are at their crispiest and most flavorful when served fresh and hot from the pan.