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Easy Scallion Pancakes (Vegetarian, Vegan)

Course Appetizer
Cuisine Chinese
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4 people


Easy Scallion Pancakes

  • 40 wonton wrapper sheets (choose egg free wonton wrappers to keep it vegan)
  • ¼ cup sesame oil
  • 6-8 green onions finely sliced
  • kosher salt
  • avocado oil

Dipping Sauce


Easy Scallion Pancakes

  1. Lay one wonton wrapper down on a surface. Lightly brush with sesame oil (enough to just moisten it, don't over saturate the wrappers), add a teaspoon or so of the sliced green onions, and a small pinch of salt.

  2. Place another wonton wrapper on top and repeat with brushing the wonton wrapper with sesame oil, green onions, and pinch of salt until you have a stack of five wonton wrappers. (Do not add sesame oil, green onions, and salt to the top layer.)

  3. Once you've created the stacks (you'll have 8 total) roll it out until flattened. The thinner you roll it, the crispier the pancake.

  4. Preheat a large skillet over medium heat with enough avocado oil to cover the bottom of the skillet.

  5. Once heated, add one or two pancakes (you don't want to overcrowd the skillet), and cook on each side for 2-3 minutes. While cooking the pancakes be sure to press your spatula down on the pancakes so they don't puff up and separate.

  6. Drain scallion pancakes on a paper towel lined plate.

  7. Air Fryer method: once scallion pancakes are flatten, brush both sides with sesame oil, place in air fryer and cook for 12 minutes at 360F flipping halfway through.

  8. Best served warm with dipping sauce.

Dipping Sauce

  1. Add ingredients to a bowl and mix until well combined.

  2. Refrigerate until ready to use.