This Scallion Pancakes with Chili-Sesame Dipping Sauce comes together in about 30 minutes and requires just a few bowls and a frying pan for a quick and easy meal that your family will love! You can easily switch up the ingredients based on what you have laying around or use it as a fun way to clean out the fridge. Trust me, once you try these crispy, flaky pancakes and zesty dipping sauce, you’ll find yourself making them again and again!
Ingredient Breakdown
- Rice Paper Sheets
- Scallions (Green Onions)
- Vegetable Oil
- Salt
- Chili Oil
- Sesame Oil
- Soy Sauce
- Sesame Seeds
Let’s Get Cooking!
Step 1: Soak and Prepare the Rice Paper
Soak your rice paper sheets in warm water until they’re soft, about 10-15 seconds should do the trick! You don’t want them to turn to mush, just pliable enough to handle. Lay them out flat on a clean cutting board. Sprinkle some chopped scallions and a couple pinches of salt over the top.
Step 2: Roll It Up
Now comes the fun part! Roll the rice paper tightly like a burrito. This is where they get their shape, so don’t be shy, make sure it’s snug!
Step 3: Fry! Fry! Fry!
Heat up your vegetable oil in a pan over medium-high heat. Once it’s hot (you can test it by flicking a drop of water into the pan, it should sizzle!), add your rolled pancakes. Fry until they’re golden and crispy on both sides, which usually takes about 3-4 minutes per side. You might want to press down lightly with a spatula to get an even cook.
Step 4: Whip Up the Dipping Sauce
In a small bowl, combine the chili oil, sesame oil, soy sauce, and sesame seeds. Give it a good stir, and voilà!
Step 5: Serve and Enjoy
Plate your pancakes fresh off the skillet and serve with that sumptuous dipping sauce on the side. If you want to get fancy, garnish with additional scallions and sesame seeds. Enjoy while hot and sizzling!
Why I Love This Recipe
This is my go-to recipe when I need something comforting yet quick, like when I’m rushing home after a long day. And honestly? I’m a real sucker for anything that’s crispy on the outside and soft on the inside. My kids always devour these Scallion Pancakes, no leftovers here! The best part is that you can tailor them to whatever you have on hand, making it a great clean-out-the-fridge recipe.
If you loved this Scallion Pancakes recipe, be sure to check out my Rice Paper Crab Rangoons, my Cheat-style Crystal Shrimp Dumplings, or my Best 14 Delicious Rice Paper Recipe!
Why This Recipe Works
Quick & Easy
This dish comes together all in one pan in under 30 minutes. You’ll be amazed at how fast everything comes together!
Crowd-Pleaser
I promise you, the whole family will love it! Whether they dip or enjoy it plain, these pancakes hit the spot.
Customizable
Don’t have scallions? No sweat! You can use whatever ingredients you have. Carrots, herbs, or even leftover veggies work beautifully in these pancakes.
Comfort Food
Loaded with tons of flavor, these pancakes are just the kind of comfort food I crave on a chilly evening. Seriously, the texture and taste are divine!
Make-Ahead Friendly
You can easily prep the pancakes ahead of time, refrigerate them, and then fry right before serving. Perfect for busy weeknights!
Serving Suggestions
These crispy scallion pancakes are delicious on their own or served alongside a fresh salad. I sometimes like to whip up a simple cucumber salad with rice vinegar to balance the rich flavors. As for storage, these pancakes will keep in the fridge for about 2-3 days, if there are any leftovers, that is. Reheating is simple: just pop them back in a pan for a couple of minutes to recapture that crunch. Freezing them? Yep, it’s totally doable! Layer them between parchment paper and freeze for up to a month. Just thaw in the fridge before reheating!
And there you have it a super easy and incredibly tasty recipe for Scallion Pancakes with Chili-Sesame Dipping Sauce. Perfect for your next family dinner or as a fun appetizer for company. Get creative with your fillings, enjoy the process, and eat up that deliciousness! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Scallion Pancakes with Chili-Sesame Dipping Sauce
Ingredients
Method
- Soak rice paper sheets in warm water for 10-15 seconds until soft, then lay them flat on a clean cutting board.
- Sprinkle chopped scallions and a couple pinches of salt on top of the rice paper.
- Roll the soaked rice paper tightly like a burrito, ensuring it’s snug.
- Heat vegetable oil in a pan over medium-high heat until hot. Test it by flicking a drop of water into the pan—it should sizzle.
- Add the rolled pancakes to the pan and fry until golden and crispy on both sides, about 3-4 minutes per side. Press down lightly with a spatula for an even cook.
- In a small bowl, combine chili oil, sesame oil, soy sauce, and sesame seeds, then stir well.
- Plate the pancakes hot from the skillet and serve with the dipping sauce on the side. Garnish with additional scallions and sesame seeds if desired.