This recipe for rice paper scallion pancakes has become my quick standby whenever I crave something crisp, savory, and a little addictive. I discovered the technique while experimenting with rice paper wrappers to make a lighter, crunch-forward alternative to traditional pancakes. The simple combination of fragrant scallions, a whisper of sesame, and the delicate snap of pan-fried rice paper creates a texture contrast that always surprises guests. The first time I served these at a small gathering, they disappeared within minutes and everyone asked for the recipe.

What makes these particularly special is how few ingredients deliver a bright, satisfying bite. The scallions provide oniony freshness without heavy dough, the beaten egg acts as a glue and creates lacy browning, and the rice paper gives an irresistible shatter that is both light and indulgent. I reach for them on busy weeknights, for an easy appetizer, or when I want something to pair with cold beers and lively conversation. They are fast to make, customizable, and perfect for feeding a crowd.

Ingredients

• Scallion filling: 1 bunch scallions, finely chopped. Look for bright green, crisp stalks; use both white and green parts for layered onion flavor.
• Salt and white pepper: Use 1/8 teaspoon salt and 1/8 teaspoon white pepper. White pepper gives a subtler, cleaner heat that blends well with scallions.
• Sesame oil: 1 teaspoon of toasted sesame oil adds a fragrant nutty note; a little goes a long way so measure carefully. I like Kadoya or Lee Kum Kee brands.
• Rice paper sheets: 16 sheets. Choose standard round rice papers at the grocery or Asian market; the 8-inch size works well for rolling and stacking.
• Eggs: 2 large eggs, beaten. The beaten egg acts as a binder and browning agent, and produces golden, lacy edges.
• Cooking oil: 3 tablespoons neutral oil such as vegetable, canola, or light olive oil for pan-frying to crisp the sheets evenly without smoking.
• Dipping sauce: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon chili oil. Use tamari for a gluten-free alternative and choose a chili oil you enjoy for the level of heat and aromatics.

Instructions

Prepare the scallion filling:Trim and finely slice the scallions crosswise so you have a mix of white and green pieces. Place them in a bowl and season with 1/8 teaspoon salt, 1/8 teaspoon white pepper, and 1 teaspoon toasted sesame oil. Mix thoroughly so the oil and salt soften the scallions slightly and distribute flavor evenly. Let rest five minutes to macerate and become fragrant.Prep the rice paper and egg:Crack the eggs into a small bowl and whisk smooth. Working with two rice papers at a time, lightly brush a thin layer of beaten egg on one side of the first sheet, then place a second sheet on top and brush that top side with egg as well. The egg acts like glue and creates a golden finish when pan-fried. Keep remaining sheets covered so they do not dry out.Assemble the pancakes:Evenly spread a portion of the scallion filling along the center of the layered rice paper pair. Starting from one edge, roll the sheets into a tight log, then coil the log into a spiral and press gently to form a round pancake shape. The spiral technique gives a layered, flakey texture when cooked. Repeat until all filling and sheets are used; this recipe yields about eight pancakes.Pan-fry until crisp:Heat 3 tablespoons neutral oil in a skillet over medium heat until shimmering but not smoking. Place pancakes seam-side down and cook about 2 minutes per side, adjusting time so each side becomes crisp and golden brown. Use a spatula to press gently for even contact. If the pan gets too hot, lower to medium-low to avoid burning while allowing heat to penetrate the spiral.Make the dipping sauce:Whisk 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon chili oil in a small bowl until emulsified. Taste and adjust: add more rice vinegar for brightness or more chili oil for heat. Serve the sauce warm or at room temperature.Serve:Transfer pancakes to a serving plate and slice into wedges if desired. Serve immediately while hot and crisp alongside the dipping sauce. Leftovers soften as they cool, so reheat briefly in a hot skillet to restore crunch.

Storage Tips

Store any leftover scallion filling in an airtight container in the refrigerator for up to 2 days. If you have assembled but uncooked spirals, wrap them tightly in plastic wrap and keep them refrigerated for up to 24 hours; longer and the rice paper may become brittle or gummy. Cooked pancakes are best eaten the same day. For short-term storage, place them on a wire rack in a single layer and refrigerate no more than 24 hours. To reheat and restore crunch, heat a skillet over medium and cook each side for 30 to 60 seconds until crisp again. Do not microwave, which makes rice paper chewy.

Ingredient Substitutions

If you need to adjust ingredients, there are simple swaps. Use tamari instead of soy sauce to make the sauce gluten-free without compromising flavor. Replace toasted sesame oil with a neutral oil plus a pinch of toasted sesame seeds if you lack bottled sesame oil. For vegans, omit the egg and instead brush rice paper sheets lightly with water and a mix of 1 tablespoon cornstarch plus 2 tablespoons water to help them stick and brown; the texture will be slightly different and less lacy. If you want more heat, add finely chopped fresh chiles or use a chili crisp for the dipping sauce.

Serving Suggestions

Serve these with the dipping sauce on a communal platter, garnished with extra sliced scallions and toasted sesame seeds. They pair well with light salads, pickled vegetables, or a simple bowl of miso soup for a more complete meal. For parties, slice each pancake into wedges and present with small sauce dishes so guests can dip. For a heartier plate, accompany with steamed jasmine rice and grilled protein. The pancakes are also a fun addition to a dim sum-style spread where small plates are shared.

Cultural Background

The concept of pan-fried scallion treats is rooted in East Asian home cooking where scallions are treasured for their aroma and quick-cooking nature. Traditional versions use a wheat-based dough, but adapting to rice paper yields a lighter, crisp alternative influenced by street-food creativity. Variations of scallion breads and pancakes are found across regions, each with local twists in thickness, fat content, and serving condiments. This rice paper method is a modern home cook adaptation that emphasizes texture while preserving familiar scallion flavors.

Seasonal Adaptations

In spring and summer when scallions are abundant, use extra green tops for a brighter, fresher taste and add thinly sliced herbs like cilantro or mint for contrast. In fall and winter, fold in thinly sliced preserved vegetables or blanched chard stems for more body. Swap the chili oil for a warm sesame-ginger vinaigrette in colder months to add a comforting aroma. For holiday spreads, make mini pancakes and serve with multiple dipping sauces to suit diverse tastes.

Meal Prep Tips

For meal prep, prepare the scallion filling up to two days ahead and store sealed in the refrigerator. Assemble the spirals raw and keep them wrapped individually to prevent drying. Cook only what you need each time to preserve crispness; cooked pancakes can be refrigerated for a day and reheated in a hot skillet to regain texture. Pack cooled, crisped pancakes into insulated containers with a small dipping container to keep sauce separate until serving.

These rice paper scallion pancakes are easy to adapt, quick to execute, and always welcome at the table. Give them a try the next time you want a simple yet memorable snack and make the recipe your own with favorite sauces and add-ins.