Top Chef Reveals EASY HACK for Crispy Scallion Pancakes!

By CiCi Li · 30 min

Ingredients

Instructions

1. Finely chop the scallions. In a bowl, mix them with the salt, white pepper and sesame oil.
2. In a bowl, whisk the eggs until smooth.
3. Brush a thin layer of egg on both sides of two rice paper sheets, overlap them slightly in the center, and let sit a few seconds until softened. If still stiff, brush on a little more egg, but not so much that it gets wet.
4. Sprinkle the filling evenly over the rice paper, roll into a log, then gently twist into a spiral to form a round pancake. Repeat with the remaining rice paper and filling.
5. In a pan over medium heat, add the cooking oil. Cook the pancakes until golden and crisp on both sides, about 2 minutes per side, leaving space between them.
6. In a small bowl, mix the soy sauce, rice vinegar and chili oil for the dipping sauce.

Summarized from CiCi Li's video. Watch it for the details.

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