Description

Indulge in the irresistible crunch of these 20-Minute Rice Paper Scallion Pancakes! Crispy, golden-brown, and packed with savory flavors, these quick and easy pancakes make the perfect appetizer or side dish.

Ingredients

– 8 rice paper wrappers

– 1 bunch scallions, thinly sliced

– 2 tablespoons soy sauce

– 1 tablespoon sesame oil

– 1 teaspoon rice vinegar

– 1/2 teaspoon salt

– 1/4 teaspoon white pepper

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Instructions

1. Soak the rice paper wrappers in water for 30 seconds to 1 minute, until pliable.

2. In a small bowl, combine the sliced scallions, soy sauce, sesame oil, rice vinegar, salt, and white pepper. Mix well.

3. Place a rice paper wrapper on a clean surface and spoon 2-3 tablespoons of the scallion mixture onto the center.

4. Fold the bottom of the wrapper over the filling, then fold in the sides and continue rolling tightly to form a pancake shape.

5. Heat a non-stick skillet over medium heat. Add the rolled pancakes and cook for 2-3 minutes per side, or until golden brown and crispy.

6. Serve the Rice Paper Scallion Pancakes warm, with any remaining scallion sauce for dipping.

Notes

For best results, use fresh, high-quality rice paper wrappers. You can also experiment with different fillings, such as shredded chicken or carrots, to customize the pancakes to your taste.

Prep Time: 20
Cook Time: 10
Category: Appetizer
Method: Stovetop
Cuisine: Asian