Crispy Rice Paper Scallion Pancakes
Crispy Rice Paper Scallion Pancakes deliver golden, crunchy perfection. I’ve made these dozens of times and know the secret to crispy edges. The first bite is crispy, spicy, and unforgettable. Try my Fresh Spring Roll Salad with Creamy Peanut Dressing next. Jump to Recipe If you love recipes like this, you’ll also enjoy Fresh Spring Roll Salad with Creamy Peanut Dressing and Easy Cheesecake Stuffed Strawberries Recipe for Summer.
Why This Crispy Rice Paper Scallion Pancakes Is Pure Comfort
- Crispy textures with a spicy kick
- Perfect for any meal or snack
- Quick and easy to make
- Makes a great appetizer
What You'll Need for Crispy Rice Paper Scallion Pancakes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 rice paper wrappers
- 1 cup finely chopped scallions
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon chili flakes
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Cilantro for garnish
- Optional: Sesame seeds
- Optional: Lime wedges
📝 Ingredient Notes
- Rice paper wrappers: Use thin, uncooked rice paper for best results.
- Scallions: Finely chop to ensure even distribution.
- Chili flakes: Adjust for desired spice level.
- Soy sauce: Use low-sodium if preferred.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Wooden spoon — Easily mix and fold rice paper without damaging it → See on Amazon
How to Make Crispy Rice Paper Scallion Pancakes
- Step 1: Soak rice paper wrappers in warm water for 10 seconds, then drain.
- Step 2: Mix scallions, ginger, soy sauce, sesame oil, rice vinegar, chili flakes, cornstarch, salt, and pepper in a bowl.
- Step 3: Place a soaked rice paper wrapper on a flat surface. Add 1/4 cup of the mixture in the center.
- Step 4: Fold the edges of the rice paper over the filling, then roll tightly.
- Step 5: Heat a non-stick skillet over medium heat. Cook pancakes for 2-3 minutes per side until golden and crispy.
- Step 6: Repeat with remaining wrappers and mixture. Serve with spicy dipping sauce.
Cook's Tips for Perfect Crispy Rice Paper Scallion Pancakes
- Texture tip: Soak rice paper just enough to be pliable, not wet.
- Common mistake and fix: If pancakes are too wet, pat dry before cooking to avoid sogginess.
- Serving tip: Serve immediately for best crispiness.
- Storage tip: Store in an airtight container for up to 2 days.
Storing & Reheating Crispy Rice Paper Scallion Pancakes
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Make pancakes up to 2 days in advance and reheat before serving.
Freezing Crispy Rice Paper Scallion Pancakes
Freeze in a sealed container for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F for 5-7 minutes. Microwave: Reheat in microwave for 30-45 seconds.
Recipe Notes
- Chef tip: Use a non-stick pan to prevent sticking and ensure even browning.
- Best substitution: Replace rice paper with tortilla wraps for a different texture.
- Make-ahead: Pancakes can be made ahead and reheated for best results.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If pancakes are too wet, pat dry with a paper towel before cooking.
Want to level up this recipe?
Baking sheet — Use for cooling pancakes without losing crispiness → Check price on Amazon
Crispy Rice Paper Scallion Pancakes
Ingredients
Main Ingredients
- 8 rice paper wrappers
- 1 cup finely chopped scallions
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
Seasonings
- 1 teaspoon chili flakes
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Cilantro for garnish
- Sesame seeds
- Lime wedges
Instructions
- Step 1: Soak rice paper wrappers in warm water for 10 seconds, then drain.
- Step 2: Mix scallions, ginger, soy sauce, sesame oil, rice vinegar, chili flakes, cornstarch, salt, and pepper in a bowl.
- Step 3: Place a soaked rice paper wrapper on a flat surface. Add 1/4 cup of the mixture in the center.
- Step 4: Fold the edges of the rice paper over the filling, then roll tightly.
- Step 5: Heat a non-stick skillet over medium heat. Cook pancakes for 2-3 minutes per side until golden and crispy.
- Step 6: Repeat with remaining wrappers and mixture. Serve with spicy dipping sauce.
Notes
- Chef tip: Use a non-stick pan to prevent sticking and ensure even browning.
- Best substitution: Replace rice paper with tortilla wraps for a different texture.
- Make-ahead: Pancakes can be made ahead and reheated for best results.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If pancakes are too wet, pat dry with a paper towel before cooking.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze in a sealed container for up to 1 month.
- Oven reheat: Reheat in a preheated oven at 350°F for 5-7 minutes.
- Microwave reheat: Reheat in microwave for 30-45 seconds.
- Make ahead: Make pancakes up to 2 days in advance and reheat before serving.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 4g
- Carbs: 15g
- Fiber: 1g
- Sugar: 1g
- Sodium: 350mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Rice Paper Scallion Pancakes FAQs
Yes, you can make them up to 2 days in advance. Store in an airtight container and reheat in the oven for best results.
Pancakes can become soggy if the rice paper is too wet or if they are not cooked long enough. Make sure to pat the rice paper dry before cooking and cook until golden and crispy.
Yes, you can freeze them in a sealed container for up to 1 month. Reheat in the oven for best results.
Mix soy sauce, rice vinegar, sesame oil, chili flakes, and a bit of sugar for a balanced spicy and tangy sauce.
You can use tortilla wraps as a substitute for rice paper if needed.
A Warm Final Note
I can’t wait for you to try Crispy Rice Paper Scallion Pancakes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
