Ingredients

1 bunch scallions (substitute with garlic chives or leeks if unavailable)

1 tsp salt (use kosher or sea salt for best results)

1 tsp white pepper (regular black pepper can serve as a substitute)

2 tbsp sesame oil (can be replaced with other oils for frying)

4-6 sheets rice paper (adjust the number of sheets for desired thickness)

1 large egg (for vegan option, mix cornstarch with water instead)

2 tbsp cooking oil (use a neutral oil like vegetable or canola)

2 tbsp soy sauce (use tamari for a gluten-free option)

1 tbsp rice vinegar (apple cider vinegar can work as an alternative)

1 tbsp chili oil (adjust quantity based on your spice preference)

Instructions

Step 1: In a mixing bowl, finely chop the scallions and combine them with salt, white pepper, and a drizzle of sesame oil. Stir thoroughly until the mixture is well-coated.

Step 2: Lay out two rice paper sheets slightly overlapping on a clean surface. Lightly coat the overlapping area with beaten egg to help them stick together.

Step 3: Spread an even layer of the scallion mixture over the rice paper sheets, then roll tightly into a log shape.

Step 4: Heat cooking oil in a non-stick skillet over medium heat. Add the rolled pancakes and cook for about 2-3 minutes on each side, or until they turn golden brown and crispy.

Step 5: While the pancakes cook, whisk together soy sauce, rice vinegar, and a splash of chili oil in a small bowl to prepare the dipping sauce.

Step 6: Remove the pancakes from the skillet and serve immediately alongside the prepared dipping sauce.

Tips & Variations

For a vegan version, substitute the egg with a mixture of cornstarch and water to bind the rice paper sheets.

Adjust the amount of chili oil in the dipping sauce to match your preferred spice level.

Try adding minced garlic or ginger to the scallion mixture for an extra layer of flavor.

Use tamari instead of soy sauce to make the dipping sauce gluten-free.

FAQs

Can I prepare the scallion pancakes in advance?

Yes, you can prepare the scallion filling and roll the pancakes ahead of time, then refrigerate them until ready to fry. Cook them just before serving for the best texture.

What if I don’t have rice paper sheets?

If rice paper is unavailable, you can try using thin spring roll wrappers or even crepes as alternatives, though the texture will be different from the crispy rice paper version.