When I was little, I loved watching my mom make scallion pancakes from scratch. The kitchen always smelled amazing. Now with rice paper and a handful of scallions, I can recreate that same warm memory in just a few minutes. It’s my shortcut to comfort food.
Rice Paper Scallion Pancake
Ingredient
Seasonings：
Steps
-
Chop the scallions and make scallion oil
Finely chop the scallions. In a small pan, heat a little oil and sauté the scallions over low heat until fragrant. Season with a pinch of salt and a touch of white pepper if desired.
-
Assemble the pancake
Lightly spray or brush water on a cutting board or plate. Place one sheet of rice paper on it. Once it softens slightly, brush a layer of the scallion oil over it.
For a thicker pancake, you can place another sheet of rice paper on top and repeat the oil layer.
-
Pan-fry the pancake
Heat a pan over medium-low heat with a small amount of oil. Place the rice paper pancake in the pan and cook for 2–3 minutes per side, or until golden and crispy.
-
Serve
Slice into wedges and serve warm. Tastes great with soy sauce or chili dipping sauce!
