Chinese · Lunch
Mushroom and Egg Pancake Wrap
A Chinese street-food-style wrap of fluffy egg pancake folded with soy-glazed sautéed mushrooms, scallions, and hoisin, rolled in a thin flour wrap. Cooked quickly in a hot wok or skillet, sliced into a handheld roll, savory, umami-forward, and lightly sweet from the sauce.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
510Calories
22.3gProtein
30.5gFat
35.2gCarbs
6.1gSugar
3.5gFiber
1268mgSodium
412mgChol
7.3gSat Fat
612mgPotassium
124mgCalcium
3.8mgIron
1.5mcgVitamin B12
4mgVitamin C
vegetarian
gluten-free-adaptable
rich-umami
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Whisk the 2 eggs with salt and white pepper until frothy and well combined.
2
Sauté the mushroom, scallion, and ginger in sesame oil over medium-high heat for 3–4 minutes, stirring often, until mushrooms are golden-edged and tender.
3
Stir soy sauce into the mushroom mixture, cooking 30 seconds over medium heat until the liquid coats the mushrooms evenly.
4
Wipe the skillet, add a light film of sesame oil, pour in the whisked egg over medium-low heat, and cook 2–3 minutes until the top is just set but glossy.
5
Slide the egg pancake onto the tortilla, spread hoisin sauce over the egg, then spoon the mushroom mixture across the center.
6
Fold the bottom of the tortilla over the filling, tuck in both sides, and roll tightly into a cylinder.
7
Plate
Slice the wrap in half on a diagonal and set on a plate cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 flour tortilla, 8-inch (90g)
- 5.2 oz150g mushroom
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- a pinch of white pepper
