Chinese · Lunch
Sweet Bean Pancake Wrap
A thin egg pancake rolled around a light sweet bean filling, finished with cucumber and scallion for crunch. The filling uses mashed red beans lightly sweetened rather than fried in oil, keeping the wrap soft, mildly sweet-savory, and lower in fat than the traditional deep-fried version.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
309Calories
15.2gProtein
14.9gFat
26.4gCarbs
11.2gSugar
3.9gFiber
684mgSodium
744mgChol
4.1gSat Fat
472mgPotassium
108mgCalcium
3.1mgIron
0.8mcgVitamin B12
5mgVitamin C
Goes well with
Chinese Rice Wine (Shaoxing) or Light Lager
local
Chrysanthemum Tea (Guk Hua Cha)
international
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Mash the kidney bean in a small bowl with a fork, then stir in the honey until evenly combined into a thick, spreadable paste.
2
Whisk
In a separate bowl, whisk the egg with the salt and the cornstarch-water slurry until smooth and no streaks of white remain.
3
Fry
Heat the sesame oil in a nonstick skillet over medium-low heat, swirl to coat, pour in the egg mixture, and tilt the pan to spread it into a thin round; cook 2 to 3 minutes until the surface looks just set.
4
Plate
Slide the pancake onto a plate, spread the bean paste over the center, scatter the scallion and cucumber batons in a line across the middle, fold both sides over the filling, roll into a tight cylinder, and slice in half on the diagonal to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs, beaten
- 1/2 cup90g kidney bean
- 2 tsp2 tsp honey
- 1 tsp1 tsp sesame oil
- 22 scallion
- 11 cucumber
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp cornstarch mixed with 1 tsp water
