Rice Paper Scallion Pancakes: Crispy, Chewy, and Addictively Good
If you’re craving a savory snack that’s crispy on the outside, chewy on the inside, and packed with bold flavor, Rice Paper Scallion Pancakes are about to become your new favorite. This clever twist on traditional scallion pancakes uses rice paper wrappers instead of dough, making the recipe faster, lighter, and naturally gluten-free. With just a handful of ingredients and a few minutes at the stove, you can create a snack or side dish that delivers big on texture and taste, perfect for appetizers, light meals, or late-night cravings.
What Are Rice Paper Scallion Pancakes?
Rice paper scallion pancakes are a modern fusion dish inspired by classic Chinese scallion pancakes. Instead of kneading and rolling dough, softened rice paper sheets are layered with scallions, oil, and seasonings, then pan-fried until golden and crispy. The result is a pancake with shatteringly crisp edges, a pleasantly chewy center, and rich onion flavor, without the long prep time.
Why You’ll Love This Recipe
- No dough, no kneading, no waiting
- Naturally gluten-free
- Crispy yet chewy texture
- Made with simple pantry ingredients
- Ready in under 15 minutes
Ingredients You’ll Need
For 2–3 pancakes:
- 6–8 rice paper wrappers
- 1/2 cup scallions (green onions), finely sliced
- 2 tablespoons neutral oil (vegetable, avocado, or canola)
- 1 teaspoon sesame oil
- Salt, to taste
- Optional: white pepper, garlic powder, or chili flakes
Optional Dipping Sauce:
- Soy sauce or tamari
- Rice vinegar
- Chili oil or chili crisp
- A pinch of sugar
Step-by-Step Instructions
Step 1: Prepare the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5–8 seconds until just softened (not fully limp). Lay it flat on a clean surface.
Step 2: Add Scallions and Seasoning
Sprinkle sliced scallions evenly over the rice paper. Drizzle lightly with oil and sesame oil, then season with a pinch of salt and optional spices.
Step 3: Layer the Pancake
Place another softened rice paper sheet on top. Repeat the layering process (scallions, oil, seasoning) until you’ve stacked 3–4 layers. Press gently to seal.
Step 4: Pan-Fry
Heat a non-stick skillet over medium heat with a thin layer of oil. Carefully transfer the layered rice paper pancake to the pan. Cook for 2–3 minutes per side, or until golden brown and crispy.
Step 5: Serve
Remove from the pan and slice into wedges. Serve hot with dipping sauce.
Tips for Perfect Rice Paper Pancakes
- Don’t oversoak the rice paper—it should be pliable, not mushy
- Use medium heat to avoid burning before crisping
- Press gently with a spatula while frying for even browning
- Add scallions evenly to prevent clumping
- Serve immediately for maximum crispiness
Delicious Variations
Garlic Scallion Pancakes
Add minced garlic or garlic powder between layers for extra flavor.
Spicy Version
Sprinkle chili flakes or brush with chili oil before frying.
Cheesy Scallion Pancakes
Add a light sprinkle of shredded mozzarella or vegan cheese between layers.
Asian Herb Pancakes
Add cilantro or chives along with scallions for a fresh twist.
Serving Suggestions
- Serve as an appetizer or snack
- Pair with soups or noodle dishes
- Add to an Asian-inspired brunch spread
- Serve with dipping sauces like soy-vinegar, chili oil, or hoisin
Storage & Reheating
- Best enjoyed fresh
- Store leftovers in the fridge for up to 24 hours
- Reheat in a pan or air fryer to restore crispiness
- Avoid microwaving, as it softens the texture
Why Rice Paper Works So Well
Rice paper crisps beautifully when fried while remaining chewy inside. It absorbs flavor easily and creates layers without heaviness, making it an excellent shortcut ingredient for quick savory recipes.
Conclusion
Rice Paper Scallion Pancakes are proof that simple ingredients can create something incredibly satisfying. With their crispy edges, chewy layers, and savory scallion flavor, they’re an easy, fast, and fun alternative to traditional pancakes. Whether you’re making a quick snack or an impressive appetizer, this recipe delivers bold flavor with minimal effort. Once you try them, you’ll want to experiment with endless variations.
Frequently Asked Questions(FAQs)
What type of rice paper should I use for scallion pancakes?
Standard round rice paper wrappers used for spring rolls work best. They crisp nicely while staying chewy inside and are easy to layer.
Do I need to soak the rice paper fully before cooking?
No. Lightly soak each sheet for just a few seconds until flexible. Over-soaking makes the rice paper sticky and difficult to handle.
Why are my rice paper pancakes too chewy or gummy?
This usually happens when the rice paper is oversoaked or the heat is too low. Use medium heat and minimal soaking for the best texture.
Can I make these pancakes ahead of time?
They’re best enjoyed fresh, but you can prepare them a few hours ahead and reheat in a pan or air fryer to restore crispiness.
Are rice paper scallion pancakes gluten-free?
Yes, rice paper is naturally gluten-free. Just be sure any dipping sauces you use are gluten-free as well.
Can I add other fillings besides scallions?
Absolutely. Minced garlic, herbs, shredded vegetables, cheese, or chili flakes all work well without overpowering the pancake.
What oil is best for frying?
Neutral oils like vegetable, avocado, or canola oil work best. A small amount of sesame oil can be added for flavor but shouldn’t be used alone for frying.
How do I keep the pancakes from sticking to the pan?
Use a non-stick skillet and make sure the pan is properly heated with oil before adding the pancake.
Can I cook these in an air fryer?
Yes. Brush both sides lightly with oil and air fry at 375°F (190°C) for 6–8 minutes, flipping halfway through, until crisp.
Can I make them vegan?
Yes, the basic recipe is naturally vegan as long as no dairy or egg-based fillings are added.
What dipping sauces pair best with these pancakes?
Soy sauce with rice vinegar, chili oil, chili crisp, or a light hoisin-based sauce all pair beautifully.
Why are my pancakes burning before crisping?
The heat may be too high. Cook over medium heat to allow the layers to crisp evenly without burning.
Can I freeze rice paper scallion pancakes?
Freezing is not recommended, as rice paper can become brittle and lose its chewy texture once thawed.
How long do leftovers last?
Leftovers can be stored in the refrigerator for up to 24 hours. Reheat in a skillet or air fryer for best results.
Can I make mini versions for appetizers?
Yes! Cut the layered rice paper into smaller sections before frying or cook smaller pancakes for bite-sized servings.