Chinese veggie pancake wraps 

Chinese veggie pancake wraps


Calories:468 kcal
Preparation:60 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories468 kcal(23%)
Protein16 g(32%)
Fat19 g(24%)
Carbohydrates64 g(25%)
Added Sugar1 g(1%)
Roughage6 g(20%)

Recipe author: EAT SMARTER


For servings

For the pancakes
1 ⅔ cupsAll purpose flour plus extra for working the mixture
3 tablespoonssesame oil for frying
For the filling
1 clovegarlic finely chopped
1 piecefresh Ginger root approx. 1.5 cm, finely chopped
2 tablespoonssesame oil
2 cupsshiitake mushrooms sliced into strips
2carrots cut into matchsticks
1 cupSnap pea sliced lengthways
2 ½ cupschinese Cabbage finely sliced
1green Bell pepper finely sliced
3 cupsBean sprout
3scallions finely sliced into rings
2 tablespoonssoy sauce
1 tablespoonRice wine vinegar
1 teaspoonHoisin sauce
½ teaspoonsrunny honey


1 For the pancake batter, knead the flour with approx. 120 ml cold water to form a smooth dough that comes away from the hands. Cover with a damp cloth and rest for approx. 20 minutes.
2 Knead the dough again on a floured work surface, shape into a sausage and divide into approx. 16 equal pieces. Roll out on a floured work surface to thin rounds.
3 Fry briefly on both sides (approx. 1 minute) in a pan with a little oil, until blisters form on the pancakes. Wrap in a damp cloth and keep warm in an oven preheated to its lowest temperature.
4 For the filling, quickly fry the garlic and ginger in a wok in hot oil. Add the mushrooms, carrots, mange tout and cabbage. Fry for approx. 2 minutes, stirring. Stir in the peppers, bean sprouts and spring onions and season to taste with soy sauce, rice wine vinegar, hoisin sauce, salt, ground black pepper and honey.
5 Divide the vegetable filling between the pancakes and roll up. Arrange on plates and serve with soy sauce if desired.


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