Chinese · Breakfast
Sweet Bean Pancake Wrap
A no-chop Chinese-style wrap featuring scrambled egg folded with hoisin, garlic, and vegetable crisps, spooned into a store-bought mandarin pancake. Built entirely with a food processor and scissors; finished with a drizzle of hoisin and scissor-snipped scallion for savory-sweet crunch.
$3
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
483Calories
21.6gProtein
26.3gFat
41.2gCarbs
11.5gSugar
4gFiber
956mgSodium
558mgChol
6.4gSat Fat
520mgPotassium
120mgCalcium
3.4mgIron
1.7mcgVitamin B12
16mgVitamin C
Goes well with
Prosecco or light Moscato d'Asti
local
Chrysanthemum tea (cold)
international
vegetarian
no-chop
Instructions
1
Prep
Whisk the 3 eggs in a bowl with a fork until fully blended, no streaks, about 30 seconds.
2
Heat
Warm sesame oil in a nonstick skillet over medium heat for 30 seconds, press garlic into the oil, swirl 15 seconds until fragrant, then pour in whisked egg. Let set 10 seconds, gently push and fold with a spatula for 1 minute until just set but glossy.
3
Assemble
Add carrot, cabbage, snipped scallion, soy sauce, and white pepper to the skillet; toss over low heat for 30 seconds until vegetables warm and stay crisp.
4
Plate
Lay mandarin pancake flat, spread hoisin across center, spoon filling down middle, fold up bottom then fold sides to enclose, set seam-side down, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 22 mandarin pancake or flour tortilla, 8-inch (about 45g, store-bought)
- 2 tbsp2 tbsp hoisin sauce
- 4 tbsp4 tbsp carrot (about 15g)
- 44 scallions, snipped into rings with scissors (about 15g)
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 22 small handful cabbage or coleslaw mix (about 20g)
- 1/2 tsp1/2 tsp white pepper
