If you love scallion pancakes like I do but don't have the patience to make the dough or want it gluten-free, then these rice paper scallion pancakes is the solution!
Using ingredients you can grab from your pantry, these rice paper scallion pancakes is ready much faster than traditional while maintaining the same crisp that makes this snack so fun. My favorite part is the ginger scallion sauce that I serve it with, which takes these pancakes to the next level.
Jump to:
- What Are Rice Paper Scallion Pancakes?
- Why You'll Love This Recipe
- Equipment You'll Need
- Ingredients for Rice Paper Scallion Pancakes
- Customizations
- How to Make Rice Paper Scallion Pancakes
- Storage
- Tips to Make the Perfect Rice Paper Scallion Pancakes
- Frequently Asked Questions (FAQs)
- Related Recipes You'll Love
- Rice Paper Scallion Pancakes
What Are Rice Paper Scallion Pancakes?
Rice paper scallion pancakes are a gluten free twist on the classic Chinese scallion pancake. Instead of a wheat based dough, you layer wet rice paper sheets with sliced scallions and spices, then pan fry the whole stack until it turns golden and crackly. The result is a pancake with crispy edges, a slightly chewy center, and tons of scallion flavor in every bite.
If you love rice paper like me, then check out these must-try recipes using rice paper!
Why You'll Love This Recipe
- Naturally Gluten Free: No flour or wheat needed, just rice paper doing all the work.
- Ready in Minutes: The whole thing comes together with pantry staples and a hot pan.
- Seriously Crispy: Every layer fries up crunchy on the outside with a soft, savory bite inside.
Equipment You'll Need
- Mini food processor
- Mixing bowl
- Large skillet
- Pastry brush
- Sharp knife or pizza cutter
Ingredients for Rice Paper Scallion Pancakes
Scallion Pancakes
- Rice paper: Thin, round wrappers made from rice flour that crisp up beautifully when fried. Use the round 22cm size for this recipe!
- Scallions (also known as green onions)
- Salt
- White pepper: Adds a milder, earthier heat than black pepper, common in Chinese cooking.
- Five spice powder: A fragrant Chinese spice blend of cinnamon, star anise, cloves, fennel, and Szechuan peppercorn.
- Egg
- Avocado oil
Ginger Scallion Sauce
- Scallions
- Ginger
- Avocado oil
- Salt
Customizations
- Spice It Up: Stir a spoonful of chili crisp into the ginger scallion sauce for extra heat.
- Swap the Dipping Sauce: A simple soy vinegar dip works great if you want something lighter than the ginger scallion sauce.
- Add Some Crunch: Sprinkle sesame seeds over the pancakes right after frying for extra texture.
How to Make Rice Paper Scallion Pancakes
Make the Ginger Scallion Sauce
Add the scallions and ginger to a mini food processor and pulse until finely chopped. Transfer to a bowl, stir in the avocado oil and salt, then set aside while you make the pancakes.
Layer the Rice Paper
Wet one sheet of rice paper and lay it flat. Scatter some sliced scallions over the top with a pinch of salt. Lay a second wet sheet directly on top with another pinch of salt, followed by a third sheet with a pinch of salt, a dash of white pepper, and a dash of five spice powder.
Stack a fourth wet sheet on top with the last pinch of salt, then a fifth sheet on top to seal everything in. Press gently so all the layers stick together.
Repeat with the remaining rice paper, scallions, and seasonings to form two more stacked pancakes.
Brush and Fry
Brush both sides of each pancake with the beaten egg.
Heat 1 tablespoon of avocado oil in a pan over medium heat and fry a pancake for 2-3 minutes per side, until golden and crispy. Repeat with the remaining pancakes, using fresh oil each time.
Slice and Serve
Slice into wedges with a sharp knife or pizza cutter and serve immediately with the ginger scallion sauce.
Storage
These pancakes are best eaten fresh as rice paper hardens over time.
Tips to Make the Perfect Rice Paper Scallion Pancakes
- Do Not Oversoak the Rice Paper: A quick dip is all you need, too much water makes the sheets soggy.
- Keep the Oil Hot: A properly heated pan is what gives you that nice even browning and crisp.
- Work Quickly: Rice paper softens fast, so have your scallions and spices ready before you start layering.
Frequently Asked Questions (FAQs)
Can I make rice paper scallion pancakes ahead of time?
You can stack and layer the pancakes a few hours ahead then fry right before serving so they stay crispy. Brush the pancakes with egg wash right before frying.
Why did my rice paper pancake fall apart while frying?
This usually happens if the rice paper was oversoaked or the layers were not pressed together firmly enough before frying.
Are rice paper scallion pancakes really gluten free?
Yes, rice paper is made from rice flour and water, so as long as your other ingredients are gluten free, this recipe is naturally gluten free.
Can I bake these instead of frying?
I recommend frying only as the hot pan and oil gives it the best texture.
What can I substitute for five spice powder?
You can omit it if you don't have it on hand or don't like the taste!
Related Recipes You'll Love
- Rice Paper Omelette
- California Roll Rice Paper Sushi Crunch Wrap
- Crispy Rice Paper Seaweed Rolls
- Jalapeno Salmon Cream Cheese Rice Paper Dumplings
- Lemongrass Chicken Rice Paper Dumplings
- Shrimp Chips with Rice Paper
Rice Paper Scallion Pancakes
Ingredients
Scallion Pancakes
- 15 sheets rice paper 22cm round
- 4 scallions thinly sliced
- ¾ teaspoon salt divided
- Dash of white pepper
- Dash of Chinese five-spice powder
- 1 egg beaten
- 3 tablespoon avocado oil divided
Ginger Scallion Sauce
- 2 scallions
- 3 inch ginger about 2 oz
- ½ cup avocado oil
- ½ teaspoon salt
Instructions
- Make the sauce by adding the green onions and ginger to a food processor and pulse until finely chopped. Transfer to a bowl, stir in the avocado oil and salt, then set aside while you make the pancakes.2 scallions, 3 inch ginger, ½ cup avocado oil, ½ tsp salt
- This recipe makes 3 pancakes, using 5 sheets of rice paper, ¼ teaspoon salt, a dash of white pepper, a dash of five spice, and 1 tablespoon oil per pancake. Divide the ¼ teaspoon salt into 4 small pinches, you'll use one between each layer of rice paper. Wet one sheet of rice paper and lay it flat, then scatter some of the sliced scallions over top with the first pinch of salt.15 sheets rice paper, 4 scallions, ¾ tsp salt
- Lay a second wet sheet of rice paper directly on top with the second pinch of salt, followed by a third sheet with the third pinch of salt, a dash of white pepper, and a dash of five spice powder.Dash of white pepper, Dash of Chinese five-spice powder
- Stack a fourth wet sheet of rice paper on top with the last pinch of salt, then a fifth sheet on top to seal it all in, so you have five layers total, pressing gently so everything sticks together. Repeat the whole process with the remaining rice paper and scallions to form two more stacked pancakes.
- Brush both sides of each pancake with the beaten egg.1 egg
- Heat 1 tablespoon avocado oil in a pan over medium heat and fry a pancake for 2-3 minutes per side, until golden and crispy. Repeat with the remaining pancakes, using 1 tablespoon fresh oil each time.3 Tbsp avocado oil
- Slice into wedges with a sharp knife or pizza cutter and serve immediately with the ginger scallion sauce.
Herman Chan says
So crispy and so much scallion flavor!
Robin Melen says
Question: Do the sliced scallions only go on the first rice paper layer? Or on each successive layer? Or is it only salt that goes on the second, third, and fourth rice paper layers? Thanks! Can't wait to try this!
Herman says
I add a tiny bit of scallions on each layer so it mimics the flaky layers in regular scallion pancakes. I also put a tiny pinch of salt on each layer which totals around 3/4 tsp for the whole pancake
Robin Melen says
Thanks!