Crispy Scallion Pancakes (Rice Paper Trick)
Crispy Scallion Pancakes (Rice Paper Trick)
Ingredients
For the Pancakes
- 12 rice paper sheets, 8-inch diameter
- 1 bunch scallions, finely chopped (about 1 cup)
- 2 large eggs
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- as needed water, for softening rice paper
- 2 tablespoons cooking oil, such as vegetable or canola, plus more as needed for frying
Instructions
- 1
Finely chop the scallions. Set aside in a small bowl.
⏱️ 5 min
- 2
In a medium bowl, crack the 2 large eggs. Add the sesame oil, white pepper, and salt. Whisk the mixture vigorously until well combined and slightly frothy.
⏱️ 3 min
- 3
Prepare your workstation: have the chopped scallions, egg mixture, and rice paper sheets ready. Fill a shallow dish (larger than your rice paper sheets) with about 1 inch of cool water.
⏱️ 2 min
- 4
Take one rice paper sheet and quickly dip it into the water for about 10-15 seconds, or until it is softened and pliable but not overly sticky. Lay the softened rice paper sheet flat on a clean, damp cutting board or work surface.
⏱️ 1 min
- 5
Place about 1 to 1 1/2 tablespoons of the chopped scallions onto one half of the rice paper sheet, leaving a small border around the edge. Drizzle about 1 tablespoon of the whisked egg mixture over the scallions.
⏱️ 1 min
- 6
Carefully fold the other half of the rice paper sheet over the filling to form a semi-circle. Gently press down around the edges to seal and flatten the pancake. Ensure the filling is evenly distributed. Repeat this process with the remaining rice paper sheets, scallions, and egg mixture.
⏱️ 5 min
- 7
Heat 2 tablespoons of cooking oil in a large non-stick pan or skillet over medium heat. Ensure the oil is shimmering before adding pancakes.
⏱️ 2 min
- 8
Once the oil is hot, carefully place 2-3 assembled rice paper pancakes into the pan, ensuring not to overcrowd. Cook for approximately 2-3 minutes per side, or until they are golden brown, crispy, and the egg filling is cooked through. You may need to add a little more oil between batches.
⏱️ 12 min
- 9
Remove the cooked pancakes from the pan and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Scallion Pancakes (Rice Paper Trick)
For the Pancakes
- 12 rice paper sheets, 8-inch diameter
- 1 bunch scallions, finely chopped (about 1 cup)
- 2 large eggs
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- as needed water, for softening rice paper
- 2 tablespoons cooking oil, such as vegetable or canola, plus more as needed for frying
Instructions
- 1
Finely chop the scallions. Set aside in a small bowl.
⏱️ 5 min - 2
In a medium bowl, crack the 2 large eggs. Add the sesame oil, white pepper, and salt. Whisk the mixture vigorously until well combined and slightly frothy.
⏱️ 3 min - 3
Prepare your workstation: have the chopped scallions, egg mixture, and rice paper sheets ready. Fill a shallow dish (larger than your rice paper sheets) with about 1 inch of cool water.
⏱️ 2 min - 4
Take one rice paper sheet and quickly dip it into the water for about 10-15 seconds, or until it is softened and pliable but not overly sticky. Lay the softened rice paper sheet flat on a clean, damp cutting board or work surface.
⏱️ 1 min - 5
Place about 1 to 1 1/2 tablespoons of the chopped scallions onto one half of the rice paper sheet, leaving a small border around the edge. Drizzle about 1 tablespoon of the whisked egg mixture over the scallions.
⏱️ 1 min - 6
Carefully fold the other half of the rice paper sheet over the filling to form a semi-circle. Gently press down around the edges to seal and flatten the pancake. Ensure the filling is evenly distributed. Repeat this process with the remaining rice paper sheets, scallions, and egg mixture.
⏱️ 5 min - 7
Heat 2 tablespoons of cooking oil in a large non-stick pan or skillet over medium heat. Ensure the oil is shimmering before adding pancakes.
⏱️ 2 min - 8
Once the oil is hot, carefully place 2-3 assembled rice paper pancakes into the pan, ensuring not to overcrowd. Cook for approximately 2-3 minutes per side, or until they are golden brown, crispy, and the egg filling is cooked through. You may need to add a little more oil between batches.
⏱️ 12 min - 9
Remove the cooked pancakes from the pan and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce.
⏱️ 1 min