Scallion Pancake Wrap
China's viral street food wrap — cong you bing (scallion pancakes), flaky layered flatbreads made by rolling the dough with sesame oil and spring onions, cooked until golden and crispy, then served as a wrap filled with cumin-spiced lamb (or egg), hoisin sauce, lettuce, cucumber and sriracha. Beijing's most popular street breakfast.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix flour, salt and boiling water until a dough forms. Knead 5 minutes; rest 30 minutes covered.
About 5 min
Roll dough thin. Brush with sesame oil; scatter spring onions. Roll up tightly; coil into a spiral; flatten. Repeat the roll-flatten twice more to create layers.
About 14 min
Pan-fry in oil over medium heat 3–4 minutes per side until golden, crispy and flaky. The layers should separate.
About 14 min
Cumin lamb: stir-fry minced lamb with cumin, garlic, soy sauce and chilli flakes until cooked through and fragrant.
About 14 min
Use the warm scallion pancake as a wrap: spread hoisin, add lettuce, cumin lamb, cucumber and sriracha. Roll and eat.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 26 g
- Carbs
- 52 g
- Fat
- 24 g
- Fibre
- 4 g
- Sugar
- 8 g
- Sodium
- 780 mg
Contains: gluten, soy, sesame
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Recipe by Boon Tools.