Crispy rice paper scallion pancakes made in the air fryer — just 1 teaspoon of oil per pancake, 12 minutes of cook time, and no splatter to clean up.
Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
Pancakes
8round rice paper sheets (22 cm / 8.5 inch diameter)
1tbspneutral oil (avocado or vegetable), for brushing
4scallions (green onions), thinly sliced
1tsptoasted sesame oil
½tspfine salt
½tspwhite pepper (or black pepper)
Dipping Sauce
3tbspsoy sauce (or tamari for gluten-free)
1tbsprice vinegar
1tspchili oil or sambal oelek
½tspsugar
1
Prep the filling. Slice the scallions thinly and toss with sesame oil, salt, and white pepper in a small bowl. Mix the dipping sauce ingredients in a separate bowl and set aside.
2
Preheat the air fryer. Preheat to 375°F (190°C) for 3 minutes. Line the basket with a perforated parchment round, or lightly oil the basket directly.
3
Assemble the pancakes. Submerge one rice paper sheet in warm water for 10–15 seconds until pliable. Lay on an oiled plate, then wet a second sheet and layer it on top. Scatter one quarter of the scallion mixture across the sheets, leaving a 1 cm border. Roll into a tight log, then coil into a spiral and flatten to about 1.5 cm thick. Repeat for the remaining 3 pancakes.
4
Brush with oil. Lightly brush both sides of each pancake with oil — about ¼ teaspoon per side.
5
Air fry. Arrange in a single layer with space between pancakes (cook in two batches if needed). Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway at the 5–6 minute mark, until deep gold with visible blistering.
6
Rest and serve. Rest on a wire rack for 1 minute, then serve with the dipping sauce.
Nutrition Facts
4 servings
Serving size
1 pancake
Amount per serving
Calories120
% Daily Value *
Total Fat4g6%
Saturated Fat 0.5g3%
Cholesterol0mg
Sodium320mg14%
Total Carbohydrate18g7%
Dietary Fiber 1g4%
Total Sugars 1g
Protein2g
Potassium60mg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Pancakes
8round rice paper sheets (22 cm / 8.5 inch diameter)
1tbspneutral oil (avocado or vegetable), for brushing
4scallions (green onions), thinly sliced
1tsptoasted sesame oil
½tspfine salt
½tspwhite pepper (or black pepper)
Dipping Sauce
3tbspsoy sauce (or tamari for gluten-free)
1tbsprice vinegar
1tspchili oil or sambal oelek
½tspsugar
Directions
1
Prep the filling. Slice the scallions thinly and toss with sesame oil, salt, and white pepper in a small bowl. Mix the dipping sauce ingredients in a separate bowl and set aside.
2
Preheat the air fryer. Preheat to 375°F (190°C) for 3 minutes. Line the basket with a perforated parchment round, or lightly oil the basket directly.
3
Assemble the pancakes. Submerge one rice paper sheet in warm water for 10–15 seconds until pliable. Lay on an oiled plate, then wet a second sheet and layer it on top. Scatter one quarter of the scallion mixture across the sheets, leaving a 1 cm border. Roll into a tight log, then coil into a spiral and flatten to about 1.5 cm thick. Repeat for the remaining 3 pancakes.
4
Brush with oil. Lightly brush both sides of each pancake with oil — about ¼ teaspoon per side.
5
Air fry. Arrange in a single layer with space between pancakes (cook in two batches if needed). Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway at the 5–6 minute mark, until deep gold with visible blistering.
6
Rest and serve. Rest on a wire rack for 1 minute, then serve with the dipping sauce.
AuthorEmma food bloggerDifficultyBeginner
