Scallion Pancake Egg Wrap

May 30, 2023

Drawing on the traditions of dan bing and jian bing, this wrap is a rolled up scallion pancake with a fried egg inside. Dressed with sweetened umami soy sauce and chili oil, this is a filling breakfast or lunch. You can add additional delicious fillings like chopped cilantro, spam, or cheese.

Ingredients

For the scallion pancake:

1 bunch Local Roots green onions
¼ cup neutral oil
1 tsp salt
2 cups Local Roots all purpose flour
1 tsp salt
¼ cup hot water
¼ cup room temperature water
Local Roots egg

For the sauce: 

1 tbsp sugar
1 tbsp Local Roots soy sauce
optional: chili oil

 

Directions 

1. Make the scallion pancakes by stirring together 2 cups all purpose flour and 1 tsp salt. Pour in ¼ cup hot water (freshly boiled is best) and ¼ cup room temperature water. Mix together with chopsticks or a spoon. If the dough seems too dry, you can add up to ¼ cup more room temperature water. Knead until the dough comes together in a smooth ball. Place the mixing bowl upside down over the dough ball and allow to rest for 15 minutes.
2. While the dough is resting, wash, then finely chop the green onions. Mix the chopped green onions with ¼ cup neutral oil and 1 tsp salt and set aside.
3. Prepare the sauce by stirring together 1 tbsp sugar and 1 tbsp soy sauce. Microwave for 30 seconds and continue stirring until completely dissolved. Set aside.
4. When the dough is rested, divide it into four even pieces. Leave the dough you aren’t working with under the upside down bowl to prevent it from drying out. 
5. Roll the dough into a thin circle. Use a spoon and add one spoonful of the green onion and oil mixture, then spread it around. Grasp one side of the circle and begin rolling the circle into a cylinder. Once you have a complete cylinder with all of the green onion mixture on the inside, curl the cylinder into a spiral and flatten with your hand. Use the rolling pin to gently flatten the cylinder into a pancake. 
6. Heat a griddle or nonstick pan to medium heat. Cook the pancakes for 2-4 minutes per side, until it is golden brown and begins to bubble. Stack on top of each other until all pancakes are cooked.
7. Add a drizzle of oil to the pan, then crack in one egg and quickly scramble with the spatula, then place the scallion pancake on top of the egg and press down so the egg adheres to the pancake as it cooks.
8. Once the egg is cooked, flip the pancake over and then roll up. 
9. To plate the scallion pancake egg wrap, drizzle in the sweetened soy sauce and chili oil. Enjoy!

 

This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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