Rice Paper Scallion Pancakes (Gluten-Free)
Rice Paper Scallion Pancakes (Gluten-Free)
Ingredients
For the Rice Paper Scallion Pancakes
- 4-6 rice paper sheets, round, standard size
- 1/2 cup scallions, chopped, green parts
- 1/4 teaspoon salt
- 1/2 cup warm water, for dipping rice paper
- 2-3 tablespoons neutral oil, e.g., canola, vegetable, for frying
For the Ginger Scallion Sauce
- 1 tablespoon minced ginger
- 2 tablespoons scallions, chopped, white and green parts
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon chili flakes, optional
- 2 tablespoons neutral oil, hot, e.g., canola, vegetable
Instructions
- 1
In a small, heatproof bowl, combine the 1 tablespoon of minced ginger, 2 tablespoons of chopped scallions, 2 tablespoons of soy sauce (or tamari), 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, and 1/4 teaspoon of chili flakes (if using).
⏱️ 3 min
- 2
Heat 2 tablespoons of neutral oil in a small saucepan over medium-high heat until it is shimmering or just begins to smoke lightly.
⏱️ 3 min
- 3
Carefully pour the hot oil over the sauce ingredients in the bowl. It will sizzle. Stir the sauce well to combine all ingredients. Set aside.
⏱️ 2 min
- 4
Prepare a clean work surface. Take one sheet of rice paper and dip it into a bowl of warm water for approximately 10-15 seconds, or until it becomes soft and pliable.
⏱️ 2 min
- 5
Carefully lay the softened rice paper flat on your prepared clean surface. Evenly sprinkle a portion of the 1/2 cup of chopped scallions (reserved for pancakes) over the entire surface of the rice paper.
⏱️ 2 min
- 6
Add a small pinch of salt (about 1/4 teaspoon total, distributed among the pancakes) over the scallions. Fold the two opposite sides of the rice paper inwards towards the center, overlapping slightly, to create a rectangular shape.
⏱️ 2 min
- 7
Starting from one of the shorter ends, tightly roll the rice paper into a log or rectangular pancake shape. Press gently to seal. Repeat this process for the remaining rice paper sheets and scallions until all pancakes are formed.
⏱️ 8 min
- 8
Place a non-stick pan over medium heat. Add 1-2 tablespoons of neutral oil to the pan and allow it to heat up.
⏱️ 2 min
- 9
Carefully place the prepared rice paper scallion pancakes into the hot pan. Fry the pancakes for 3-4 minutes on each side, or until they turn golden brown and become crispy. Add more oil to the pan if needed during cooking to ensure even browning and crispiness.
⏱️ 8 min
- 10
Once cooked, remove the crispy rice paper scallion pancakes from the pan. Slice them into desired portions. Serve immediately with the prepared ginger scallion sauce for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Scallion Pancakes (Gluten-Free)
For the Rice Paper Scallion Pancakes
- 4-6 rice paper sheets, round, standard size
- 1/2 cup scallions, chopped, green parts
- 1/4 teaspoon salt
- 1/2 cup warm water, for dipping rice paper
- 2-3 tablespoons neutral oil, e.g., canola, vegetable, for frying
For the Ginger Scallion Sauce
- 1 tablespoon minced ginger
- 2 tablespoons scallions, chopped, white and green parts
- 2 tablespoons soy sauce, or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon chili flakes, optional
- 2 tablespoons neutral oil, hot, e.g., canola, vegetable
Instructions
- 1
In a small, heatproof bowl, combine the 1 tablespoon of minced ginger, 2 tablespoons of chopped scallions, 2 tablespoons of soy sauce (or tamari), 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, and 1/4 teaspoon of chili flakes (if using).
⏱️ 3 min - 2
Heat 2 tablespoons of neutral oil in a small saucepan over medium-high heat until it is shimmering or just begins to smoke lightly.
⏱️ 3 min - 3
Carefully pour the hot oil over the sauce ingredients in the bowl. It will sizzle. Stir the sauce well to combine all ingredients. Set aside.
⏱️ 2 min - 4
Prepare a clean work surface. Take one sheet of rice paper and dip it into a bowl of warm water for approximately 10-15 seconds, or until it becomes soft and pliable.
⏱️ 2 min - 5
Carefully lay the softened rice paper flat on your prepared clean surface. Evenly sprinkle a portion of the 1/2 cup of chopped scallions (reserved for pancakes) over the entire surface of the rice paper.
⏱️ 2 min - 6
Add a small pinch of salt (about 1/4 teaspoon total, distributed among the pancakes) over the scallions. Fold the two opposite sides of the rice paper inwards towards the center, overlapping slightly, to create a rectangular shape.
⏱️ 2 min - 7
Starting from one of the shorter ends, tightly roll the rice paper into a log or rectangular pancake shape. Press gently to seal. Repeat this process for the remaining rice paper sheets and scallions until all pancakes are formed.
⏱️ 8 min - 8
Place a non-stick pan over medium heat. Add 1-2 tablespoons of neutral oil to the pan and allow it to heat up.
⏱️ 2 min - 9
Carefully place the prepared rice paper scallion pancakes into the hot pan. Fry the pancakes for 3-4 minutes on each side, or until they turn golden brown and become crispy. Add more oil to the pan if needed during cooking to ensure even browning and crispiness.
⏱️ 8 min - 10
Once cooked, remove the crispy rice paper scallion pancakes from the pan. Slice them into desired portions. Serve immediately with the prepared ginger scallion sauce for dipping.
⏱️ 3 min