Crispy Rice Paper Scallion Pancakes

These pancakes combine the flaky texture of rice paper with the savory flavor of scallions, producing a crispy and golden treat perfect for snacks or appetizers.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 2 pancakes

Course: Appetizer, Snack

Cuisine: Asian, Fusion

Calories: 150

Ingredients Method Notes

Ingredients

Pancake Ingredients

6 pieces Rice paper Thin and pliable rice paper preferred.
3 stalks Scallions Chopped finely.
1 pinch Salt
1 pinch Pepper
1/2 cup Water Warm water for soaking.
2 tablespoons Oil for frying Vegetable or sesame oil works best.

Method

Preparation

Prepare the rice paper by dipping it in warm water until soft.
Lay the softened rice paper flat and sprinkle chopped scallions, salt, and pepper over it.
Fold the rice paper to encase the scallions and create a pancake shape.

Cooking

Heat oil in a frying pan over medium heat.
Fry the pancakes until golden and crispy on both sides.
Remove from heat and serve hot with your favorite dipping sauce.

Notes

For best results, serve hot. Storage: Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, avoiding the microwave to keep them crispy.