10-Minute Crispy Scallion Pancake

A quick and crispy scallion pancake made with rice paper and a savory chickpea batter. Golden, crackly, and packed with flavor—perfect for a fast snack or light meal.

Course Appetizer, Snack

Cuisine Asian, Vegetarian

Keyword crispy pancake, quick vegan snack, rice paper pancake, Scallion pancake, vegan street food

Prep Time 5

Cook Time 5

Servings

Calories 280kcal

Ingredients

For the Pancake

3 sheets rice paper 22 cm / 8.5 inch rounds
3 tablespoons 45 ml water
2 tablespoons 18 g chickpea flour
1/4 teaspoon turmeric
1/4 teaspoon black salt kala namak or sea salt
2 stalks 30 g spring onions (scallions), finely chopped
1 teaspoon toasted sesame oil
1 tablespoon neutral oil for frying

For the Dipping Sauce

1 tablespoon soy sauce or tamari
1 teaspoon agave syrup
1 teaspoon rice vinegar
Optional: chili oil and toasted sesame seeds

Instructions

In a small bowl, whisk together the water, chickpea flour, turmeric, and black salt until smooth and lump-free.
In another bowl, mix the soy sauce, agave, and rice vinegar to make the dipping sauce. Set aside.
Heat a non-stick skillet over medium-high heat and add the neutral oil.
Lightly dip one sheet of rice paper in water just to soften it slightly, then place it in the hot skillet.
Spread about 1 1/2 tablespoons of the chickpea mixture over the rice paper. Sprinkle with scallions and drizzle a few drops of sesame oil.
Place a second moistened rice paper sheet on top. Repeat the slurry and scallion layer.
Top with the third rice paper sheet and press down firmly with a spatula.
Cook for 2–3 minutes until the bottom is golden and crispy. Flip carefully.
Cook the other side for another 2 minutes until crisp and lightly puffed.
Transfer to a cutting board, slice into wedges, and serve immediately with dipping sauce.

Notes

Don’t oversoak the rice paper—it should be just slightly pliable.
Use a non-stick or well-seasoned pan to prevent sticking.
Best eaten immediately for maximum crispiness.

Nutrition