Gail’s Recipe Book

Rice Paper Scallion Pancakes

Name: Rice Paper Scallion Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Rice Paper
Ingredients: 15 sheets rice paper (22cm round); 4 scallions (thinly sliced); 3/4 tsp salt (divided); Dash of white pepper; Dash of Chinese five-spice powder; 1 egg (beaten); 3 Tbsp avocado oil (divided); 2 scallions; 3 inch ginger (about 2 oz); 1/2 cup avocado oil; 1/2 tsp salt

4 servings

porties

20 minutes

actieve tijd

30 minutes

totale tijd

Begin met koken

Ingrediënten

15 sheets rice paper (22cm round)

4 scallions (thinly sliced)

3/4 tsp salt (divided)

Dash of white pepper

Dash of Chinese five-spice powder

1 egg (beaten)

3 Tbsp avocado oil (divided)

2 scallions

3 inch ginger (about 2 oz)

1/2 cup avocado oil

1/2 tsp salt

Instructies

Make the sauce by adding the green onions and ginger to a food processor and pulse until finely chopped. Transfer to a bowl, stir in the avocado oil and salt, then set aside while you make the pancakes.

This recipe makes 3 pancakes, using 5 sheets of rice paper, 1/4 tsp salt, a dash of white pepper, a dash of five spice, and 1 Tbsp oil per pancake. Divide the 1/4 tsp salt into 4 small pinches, you'll use one between each layer of rice paper. Wet one sheet of rice paper and lay it flat, then scatter some of the sliced scallions over top with the first pinch of salt.

Lay a second wet sheet of rice paper directly on top with the second pinch of salt, followed by a third sheet with the third pinch of salt, a dash of white pepper, and a dash of five spice powder.

Stack a fourth wet sheet of rice paper on top with the last pinch of salt, then a fifth sheet on top to seal it all in, so you have five layers total, pressing gently so everything sticks together. Repeat the whole process with the remaining rice paper and scallions to form two more stacked pancakes.

Brush both sides of each pancake with the beaten egg.

Heat 1 Tbsp avocado oil in a pan over medium heat and fry a pancake for 2-3 minutes per side, until golden and crispy. Repeat with the remaining pancakes, using 1 Tbsp fresh oil each time.

Slice into wedges with a sharp knife or pizza cutter and serve immediately with the ginger scallion sauce.

Voedingswaarde

Portiegrootte

Calorieën

501 kcal

Totale vet

40 g

Verzadigd vet

5 g

Onverzadigd vet

33 g

Transvet

0.01 g

Cholesterol

45 mg

Natrium

1025 mg

Totale koolhydraten

31 g

Voedingsvezels

1 g

Totale suikers

1 g

Eiwit

7 g