Description
Crispy edges and a chewy center define these Rice Paper Scallion Pancakes, a delightful gluten-free twist on a classic Asian dish. Filled with savory scallions and infused with aromatic sesame oil, these pancakes are quick to make and bursting with flavor. Perfect for lunch or dinner, they are visually stunning and versatile, allowing for customization with your favorite herbs and spices. Impress your guests with this easy, delicious recipe that brings the essence of street food right to your kitchen.
Ingredients
- 1 package rice paper wrappers
- 1 bunch scallions, finely chopped
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or tamari)
- 1 cup all-purpose gluten-free flour
- warm water, as needed
- 2 tablespoons sesame oil, for cooking
Instructions
- Fill a shallow dish with warm water.
- Take one rice paper wrapper at a time and immerse it in the water until soft (about 10-15 seconds).
- In a mixing bowl, combine finely chopped scallions, 1 tablespoon of sesame oil, and 1 tablespoon of soy sauce.
- Stir until well mixed.
- Lay one softened rice paper wrapper flat on a clean surface.
- Spoon about two tablespoons of the scallion mixture onto the lower third of the wrapper.
- Fold over both sides and then roll from the bottom up tightly but gently.
- In a non-stick skillet over medium heat, add enough sesame oil to coat the bottom gently (about 2 tablespoons).
- Once hot, place your rolled pancake seam-side down into the pan.
- Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Continue this process for the remaining rice paper wrappers and filling.
Notes
Storage: Store leftover scallion pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them by placing parchment paper between each pancake to prevent sticking, and then store in a freezer-safe bag for up to 2 months.
Reheating: To reheat, place the pancakes in a non-stick skillet over medium heat for about 2-3 minutes on each side, until heated through and crispy. Alternatively, you can reheat them in an oven set to 350°F (175°C) for about 10-15 minutes.
Serving: Serve the scallion pancakes warm, sliced into wedges or rolled up, with a dipping sauce made from soy sauce, vinegar, and a sprinkle of chili flakes for added flavor. They make a great appetizer or snack!
Chef’s Tip: For added texture and flavor, consider mixing in other ingredients with the scallions, such as shredded carrots or fresh herbs. Experiment with different dipping sauces to find your favorite combination!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
Nutrition
- Calories: 250 kcal
- Sugar: 0
- Sodium: 300mg
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 0
- Protein: 4g
- Cholesterol: 0