Crispy Rice Paper Scallions (Printable Version)
Crispy rice paper rounds filled with scallions, pan-fried to golden perfection and paired with a tangy dipping sauce.
# What You'll Need:
→ Scallion Filling
01 -
1 bunch scallions, finely chopped
02 -
1/8 teaspoon salt
03 -
1/8 teaspoon white pepper
04 -
1 teaspoon sesame oil
→ Rice Paper Pancakes
05 -
16 sheets rice paper
06 -
2 large eggs
07 -
3 tablespoons cooking oil
→ Dipping Sauce
08 -
1 tablespoon soy sauce
09 -
1 tablespoon rice vinegar
10 -
1 tablespoon chili oil
# Step-by-Step Guide:
01 -
Combine finely chopped scallions, salt, white pepper, and sesame oil in a bowl. Mix thoroughly until evenly blended.
02 -
Crack eggs into a small bowl and whisk until smooth. Lightly brush a thin layer of beaten egg on both sides of two rice paper sheets, slightly overlapping them at the center.
03 -
Evenly distribute scallion filling over the prepared rice paper. Roll the sheets into a log, then twist into a spiral to form a round pancake. Repeat with remaining rice paper and filling.
04 -
Heat cooking oil in a pan over medium heat. Place scallion pancakes in the pan and cook for approximately two minutes per side, or until crisp and golden.
05 -
Combine soy sauce, rice vinegar, and chili oil in a small bowl. Mix well until emulsified.
06 -
Serve scallion pancakes hot, accompanied by the dipping sauce.
# Additional Notes:
01 -
For an even crispier texture, ensure the oil is sufficiently heated before adding the pancakes.