These crispy scallion pancakes are a delightful twist on a classic, featuring a sesame dipping sauce for added flavor.
In a mixing bowl, whisk together the egg and sesame oil until well combined.
Whisking thoroughly ensures the oil and egg are evenly mixed for consistent flavor.
Lay out one egg roll wrapper and brush one side with the egg mixture.
Use a light hand when brushing to avoid oversaturating the wrapper.
Sprinkle a quarter of the green onions and sesame seeds evenly over the brushed side.
Distribute the toppings evenly for a balanced flavor in every bite.
Brush one side of another wrapper and press it, wet side down, onto the first wrapper to seal.
Press firmly to ensure the wrappers stick together during cooking.
Repeat the process to make three more pancakes.
Prepare all pancakes before frying to streamline the cooking process.
Heat a skillet over medium-high heat and add a tablespoon of oil.
Ensure the skillet is hot before adding the pancakes for a crispy texture.
Fry each pancake for about 2 minutes on each side until golden brown.
Flip gently to avoid breaking the pancakes.
Cut each pancake into six pieces and arrange on a serving plate.
Use a sharp knife for clean cuts and a neat presentation.
In a small bowl, mix soy sauce, rice vinegar, and sugar to make the dipping sauce.
Stir until the sugar is fully dissolved for a smooth sauce.
Serve the pancakes warm with the dipping sauce on the side.
Garnish with extra sesame seeds or chopped green onions for a decorative touch.
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