This simple riff on classic scallion pancakes uses rice paper instead of dough to deliver an impossibly crisp exterior and a tender, fragrant interior. I stumbled on this method on a busy weeknight when I had rice paper and scallions on hand and wanted something hot and shareable in twenty minutes. The result surprised me: the rice paper crisps up like a delicate chip while the grated scallion filling stays moist and savory, giving every bite that addictive contrast of crunch and oniony softness. What makes this technique so useful is how approachable it is for cooks of all levels. There’s no dough to knead or roll out — you simply brush beaten egg to glue sheets together, scatter a seasoned scallion mixture, roll, coil, and pan-fry. I first served these at a small gathering on a summer evening and watched friends reach for seconds as soon as the first batch came out. They’ve become my go-to finger food for casual get-togethers because they’re quick, inexpensive, and impressive without any special equipment. The flavor is bright and savory: a hint of sesame oil in the scallion filling, a whisper of white pepper for warmth, and a dipping sauce that balances salty soy, tangy rice vinegar, and chili oil heat. Serve them as a snack, an appetizer with drinks, or slice one into wedges to accompany a bowl of soup. They hold up well for a short while at room temperature, but they are truly best eaten hot and crisp.

Ingredients

• Scallions: Use 1 bunch (about 1 cup finely chopped) of fresh green onions. Look for bright green, firm stalks with no sliminess; the green part adds fresh perfume while the white part contributes a gentle bite.
• Salt & White Pepper: Just 1/8 teaspoon each to season the filling discreetly. White pepper gives a warm, floral heat that complements scallions without dark specks.
• Sesame Oil: 1 teaspoon toasted sesame oil for a toasty, nutty background flavor; a little goes a long way, so use a high-quality bottle.
• Rice Paper Sheets: 16 sheets (round, 8.5–9 inch). These are thin and crisp when fried; buy good-quality rice paper found in the Asian foods aisle.
• Eggs: 2 large eggs, beaten — act as an adhesive to hold two rice paper sheets together and create a tender layer inside.
• Cooking Oil: 3 tablespoons neutral oil (vegetable, canola, or peanut) for shallow frying; you want enough to crisp without deep-frying.
• Soy Sauce, Rice Vinegar & Chili Oil: 1 tablespoon each for a quick dipping sauce that is salty, bright, and spicy—adjust the chili oil to taste.

Instructions

Prepare the Scallion Filling: Wash and finely slice the scallions, using both white and green parts if you like a stronger bite. Combine about 1 cup chopped scallions with 1/8 teaspoon salt, 1/8 teaspoon white pepper, and 1 teaspoon toasted sesame oil in a bowl. Mix thoroughly so the salt draws out a little moisture and the sesame oil coats the strands for even aroma. Beat the Eggs and Ready Sheets: Crack 2 large eggs into a small bowl and whisk until smooth. Have your rice paper sheets stacked nearby. Working two sheets at a time, lightly brush a thin film of beaten egg on both sides of each of the two sheets and place them slightly overlapping at the center so they adhere into a larger working surface. Assemble and Form Pancakes: Evenly spread a portion of the scallion filling along the center of the overlapped rice paper sheets. Roll the sheets into a tight log, then twist the log and coil it into a spiral, tucking the tail underneath to form a round, flat pancake. Repeat with remaining sheets and filling until you have 8 coiled pancakes. Pan-Fry Until Golden: Heat a non-stick or well-seasoned skillet over medium heat and add 3 tablespoons cooking oil, swirling to coat. Place pancakes in the pan (work in batches if needed) and fry approximately 2 minutes per side, pressing gently with a spatula so the spiral cooks through and the rice paper becomes crisp and golden. The finished color should be even golden-brown and brittle at the edges. Make the Dipping Sauce: Combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon chili oil in a small bowl. Whisk briefly until slightly emulsified. Taste and adjust for salt or heat—add a pinch of sugar if you prefer milder acidity. Serve Warm: Transfer pancakes to a paper-lined plate to drain briefly, slice into wedges, and serve immediately with the dipping sauce. They are best eaten hot to preserve the crisp texture.

Storage Tips

Store unused, fully cooled pancakes in an airtight container in the refrigerator for up to 2 days. To re-crisp, place them on a baking sheet and heat in a 375°F oven for 6–8 minutes, or pan-fry briefly in a lightly oiled skillet. Avoid microwaving, which makes rice paper soggy. For longer storage, freeze assembled but unfried spirals on a tray until solid, then transfer to a freezer bag for up to 1 month; fry from frozen for best results.

Ingredient Substitutions

If you don’t have sesame oil, substitute with a mild olive oil and a pinch of toasted sesame seeds for nutty aroma. Replace soy sauce with tamari to keep the dipping sauce gluten-free, or use coconut aminos for a slightly sweeter, soy-free option. For a vegan version, substitute the egg with a thin paste of 1 tablespoon cornstarch mixed with 3 tablespoons water to glue rice paper sheets; results are slightly less tender but still crisp.

Serving Suggestions

Serve these wedges with the chili-soy dip and a side of pickled vegetables or cucumber salad to cut the richness. They pair well with light soups, cold noodle salads, or as an appetizer alongside steamed dumplings. Garnish with toasted sesame seeds and a drizzle of additional chili oil if you like more heat. For an elegant platter, stack wedges on a bed of lettuce and sprinkle finely sliced scallions and cilantro.

Cultural Background

This preparation borrows inspiration from Chinese scallion pancake traditions and combines it with the thin, crisp texture common to rice-paper-based preparations in Southeast Asia. While classic pancakes use a wheat dough, rice paper offers a lighter alternative that still provides the beloved spiral shape and scallion aroma. It’s a contemporary, cross-cultural adaptation that keeps the spirit of hand-rolled pancakes but speeds up the process.

Seasonal Adaptations

In spring, add tender pea shoots or finely chopped chives to the scallion mix for freshness. In winter, fold in a little cooked, finely chopped mushroom or small bits of cooked pork belly to add richness. For summer gatherings, make them smaller into bite-sized discs and serve room temperature with an herb-heavy dipping sauce to highlight seasonal produce.

Meal Prep Tips

Prepare the scallion filling and whisk the eggs ahead of time; keep both refrigerated until ready to assemble. Assemble the spirals up to a few hours before frying and keep them covered in the fridge on a tray. If frying several batches for a crowd, keep finished pancakes in a warm oven set to 200°F to maintain crispness without overcooking.

These rice paper scallion pancakes are a small, joyful recipe that turns everyday ingredients into something special. They reward a little technique with big texture and flavor and are flexible enough to fit many occasions — from casual appetizers to elegant party bites. Make them your own, and don’t be surprised if they become a repeat request at your table.