My take on the viral scallion pancake crunch wraps which are essentially crunch wrap breakfast wraps made from scallion pancakes.
The Deets:
I saw these scallion pancake crunch wraps all over the internet and I knew I had to try my own version with the win son ginger deluxe sauce. For this I made a little spicy omelette with pickled bok choy, scallions and a little fontina cheese, added some quick roasted potatoes and wrapped it all up in a pancake and bake until it get’s all crispy and delicious. Serve this with creamy, spicy gingery sauce which if you havent tried you really need to.
The Scallion Pancakes:
You can opt to make your scallion pancakes from scratch, or buy premade pancakes to save a few steps. I suggest the Trader Joes scallion pancakes. They are super tasty, and certainly save you some time. However, I thoroughly enjoyed making these from scratch, and they are easy to freeze for future use.
More on Win Son:
This is a expert from the Win Son Presents A Taiwanese American Cookbook speaking to the origin of the Breakfast Sandwich:
“At Win Son Bakery, we wanted to serve Taiwanese breakfast staples like soy milk, fan tuan, and our milk buns with egg, but we also really wanted to figure out a way to serve an American-style bacon, egg, and cheese in a uniquely win son, or Taiwanese American, way. So Trigg went back to his family meal vault for this one, recalling a time when some leftover dan bing were griddled with melted cheese and bacon. It reminded us of street-cart scallion pancakes served with fried eggs in Taiwan. We ultimately decided to fold bacon and cheese into that streetcart speciality to keep it simple for our Taiwanese American BEC. And as another option, we serve our BEC on a milk bun at the bakery, too.”
Scallion Pancake Crunch wraps
Ingredients
- 1 Scallion pancake See notes on store bought or homemade
- 2 Small potatoes
- 1 tbsp Chili crisp
- 3 Eggs + 2 for the sandwich and 1 for egg wash
- Drizzle of sriracha
- 1/3 cup Fontina cheese
- 2 tbsp Kimchi or other pickled veg
- 1 Scallion, sliced
- Sesame seeds for topping
- 1 tbsp Butter
The Ginger Deluxe Sauce:
- 1 3-inch piece fresh ginger, peeled and cut into thin coins
- 2 Scallions roughly chopped
- 1 Garlic clove peeled
- 1/2 cup Kewpie mayonnaise
- 1/4 cup Ketchup
- 1/2 tsp Cracked black pepper
- 1/4 tsp Smoked paprika
- 1/4 tsp Mustard powder
- 1/4 tsp Garlic salt
- 1 tsp Jarred fermented bean curd with chili dou fu ru
- 1 1/2 tsp Worcestershire sauce
- Salt and/or MSG optional
Instructions
- Preheat oven to 400.
- If using a frozen pancake, remove from freezer and let it come closer to room temperature while you make everything else.
- Thinly slice potatoes and add to a pan with a little olive oil and chili crisp. Cook for about 8 minutes stirring often until potatoes are cooked through. Remove and wipe pan.
- Add butter to same pan on medium heat. Whisk eggs and season with salt and pepper. Add into the pan in an even layer. Add a drizzle of sriracha, kimchi and scallions to the center of the eggs. When eggs have set, fold in the edges on the left and right. Add fontina cheese, and then fold from bottom and top.
- Roll out scallion pancake and add potatoes and omelette to the center. Folding in all the sides, wrap the ingredients fully with the pancake, kind of like a present. Add to a parchment lined baking sheet.
- Brush with egg wash and sprinkle with sesame seeds. Bake for about 10-15 min or until pancake is browned and crispy.
- While it's baking, make the ginger deluxe sauce by adding ginger, scallions, and garlic to a food processor. Pulse several times, stopping to scrape down the sides, until the mixture is very finely chopped. Add the mayonnaise, ketchup, pepper, paprika, mustard powder, garlic salt, fermented bean curd, Worcestershire, and salt and/or MSG (if using) and blend. Taste for seasoning, adding extra salt and MSG, if using.
- Serve with sauce and that's it! Enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.