20-Min Rice Paper Scallion Pancakes

Rice Paper Scallion Pancakes are golden, flaky, and unbelievably crispy, made in just 20 minutes with no water needed! Instead of soaking the rice paper, I brushed it with egg, sprinkled in a savory scallion filling, and twisted it into a spiral pancake. Pan-fried until golden on both sides, the result is a shatteringly crisp bite with fragrant scallions inside. Serve them hot with a tangy chili dipping sauce—you won’t believe how addictive they are.

Recipe

Serves: 8 scallion pancakes
Prep time: 16 minutes
Cook time: 4 minutes

For the scallion filling:
1 bunch scallions, finely chopped
1/8 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sesame oil

For the rice paper pancakes:
16 sheets rice paper
2 large eggs
3 tablespoons cooking oil

For the dipping sauce:
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil

Instructions

1. Make the scallion filling

• Finely chop the scallions.
• In a bowl, combine scallions, salt, white pepper, and sesame oil. Mix well.

2. Soften the rice paper with eggs

• In a small bowl, crack 2 eggs and whisk until smooth.
• Brush a thin layer of beaten egg on both sides of 2 rice paper sheets, then overlap them in the center slightly.
• Sprinkle scallion filling evenly on top.
• Roll into a log, then twist into a spiral to form a round pancake.
• Repeat with remaining rice paper and filling.

3. Pan-fry the scallion pancakes

• In a pan over medium heat, add cooking oil.
• Place scallion pancakes in the pan and cook until golden and crispy on both sides, about 2 minutes per side.

4. Make the dipping sauce & serve

• In a small bowl, mix soy sauce, rice vinegar, and chili oil.
• Serve scallion pancakes hot with dipping sauce for the ultimate crispy bite.

Tips & notes

• • • No water needed: Brushing the rice paper with egg instead of soaking in water makes the pancakes flaky and extra crispy.
    • Dipping sauce: Pair with soy sauce, vinegar, and chili oil.
    • Make ahead: Assemble the uncooked pancakes, separate them with parchment paper, and refrigerate for up to 1 day. Pan-fry just before serving for maximum crispiness.
    • Freezer-friendly: Freeze uncooked pancakes in a single layer until solid, then store in an airtight bag for up to 1 month. Cook directly from frozen—just add an extra minute per side in the pan.
    • Air fryer option: Brush both sides of the pancake lightly with oil and air fry at 380°F (193°C) for 6–8 minutes, flipping halfway through, until golden and crispy.