Crispy Rice Paper Scallion Pancakes (Gluten-Free Vietnamese Snack)

Absolutely! Lightly frying rice paper turns it into a crisp, golden shell that adds serious texture to your dish. It’s one of the best ways to enjoy rice paper pancakes if you like a crunchy bite. Just be sure to use a small amount of oil — a thin layer is enough to get that restaurant-quality crisp without deep-frying.

Yes — most of the time. Rice paper is naturally gluten-free, making it a great option for those avoiding wheat.Make sure the sauces and added ingredients you use are also gluten-free to keep the dish safe for sensitive diets. Make sure any soy sauce, hoisin, or dipping sauces you use are labeled gluten-free to keep the entire rice paper pancake gluten-free.

You sure can. Baking your rice paper pancakes is a great way to cut down on oil without sacrificing too much crisp. Preheat your oven to 375°F (190°C), place your pancakes on a parchment-lined baking tray, and bake for about 10–12 minutes. Flip halfway through to ensure even browning. They won’t be as crispy as pan fried rice paper rolls, but the texture still holds up well — especially if you like a slightly chewier bite.

Rice paper is incredibly versatile. Beyond pancakes, you can use it to make wraps, veggie rolls, crispy snacks, dumpling skins, or even sweet treats. Want something fun? Try turning it into dessert rolls filled with banana, peanut butter, and chocolate, or use it as a thin crust for mini pizzas. If you're ever unsure of what to do next, just search for creative things to make with rice paper — the ideas are endless.

Stickiness usually happens if your pan isn’t hot enough or if you skip oil completely. To prevent this, cook your pancakes on a non-stick or well-oiled cast iron pan. You can also line your baking sheet with parchment paper if you’re baking instead of frying. A light brush of oil on the surface of the rice paper before cooking helps keep it smooth and easy to flip.