Chinese · Breakfast
Sweet Bean Pancake Wrap
A Chinese street-food snack made from a thin pan-fried egg pancake layered with sweetened red bean paste, toasted sesame seeds, and fresh scallion, then rolled tight in a wheat flour wrap. The soft, custardy egg contrasts with dense, faintly sweet bean filling.
$2
5 minsPrep
6 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
336Calories
13.2gProtein
15.1gFat
41.3gCarbs
14.6gSugar
3.6gFiber
320mgSodium
372mgChol
3.6gSat Fat
220mgPotassium
85mgCalcium
2.6mgIron
1.1mcgVitamin B12
2mgVitamin C
vegetarian
low-calorie
gluten-free-adaptable
sweet-heat
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Beat the two eggs in a small bowl with the sugar until fully combined and slightly frothy on top.
2
Heat
Warm the vegetable oil in a small nonstick skillet over medium heat for 1 minute until it shimmers, then pour in the beaten egg, tilting to form a thin even layer, and cook for 2 minutes until the edges lift cleanly and the underside turns pale gold.
3
Toast
In a dry corner of the skillet or a separate small pan over low heat, toast the sesame seeds for 1 minute, shaking often, until light brown and nutty-smelling. Warm the wheat flour pancake wrap in the skillet over low heat for 30 seconds per side until pliable and lightly speckled.
4
Plate
Spread the red bean paste and cooled egg pancake over the warmed wrap, scatter the toasted sesame seeds and chopped scallion over top, fold in the two sides, and roll from the bottom up into a tight cylinder. Slice on a diagonal and serve cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (100g), beaten
- 4 tbsp80g sweetened red bean paste
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp scallion
- 1 tsp1 tsp sugar
- 22 wheat flour pancake wrap, 8-inch (about 30g)
