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Scallion Pancake Crunch wraps

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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!

Notes

This makes extra ginger deluxe sauce. It can be stored in the fridge for up to 5 days. 
I also like to add some ginger deluxe sauce to my omelette for this. Totally optional