Description
Discover the secret to making irresistibly crispy and flavorful Rice Paper Scallion Pancakes in just 5 minutes! This easy, foolproof recipe delivers a savory, crunchy bite that’s perfect for any occasion.
Ingredients
Scale
- 8 rice paper wrappers
- 3 scallions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Vegetable oil for frying
- Sesame seeds and extra scallions for garnish
Instructions
- Soak the rice paper wrappers in warm water for 30 seconds until softened.
- In a small bowl, combine the chopped scallions, minced garlic, sesame oil, and soy sauce.
- Place a softened rice paper wrapper on a clean, dry surface. Spoon a tablespoon of the scallion mixture into the center of the wrapper and fold the sides over to create a small, round pancake.
- In a skillet, heat about 1/2 inch of vegetable oil over medium heat. Carefully add the rice paper pancakes and fry for 1-2 minutes per side until golden brown and crispy.
- Drain the fried pancakes on a paper towel-lined plate. Sprinkle with sesame seeds and extra chopped scallions.
- Serve the Rice Paper Scallion Pancakes warm, with a dipping sauce of your choice on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rice Paper Scallion Pancakes, Asian appetizers, crispy pancakes