Scallion pancakes are often served as part of Chinese dim sum. They are one of my favorite dim sum items. The pancakes are flaky and savory and filled with sliced scallions. They are usually served with a dipping sauce of soy and peanut butter. I got the inspiration for scallion pancake wraps with egg, avocado and spinach from a pin by the amazing pinch of yum blog. I made mine with my homemade scallion pancake recipe instead of frozen ones. Either works great!
I’m including my recipe and technique for homemade scallion pancakes here. You can eat them as is, or fill with tasty ingredients to make a wrap. This combo of egg, avocado and spinach works well. You can also use pretty much anything you’d put into a wrap. They would work great as the bread for these Chicken Shawarma Wraps.
Making the scallion pancakes is pretty simple, but it does take some time, so plan about an hour or so to make them first before you want to eat. They start with a simple yeast free dough, so no rising time. Just knead a bit, rest and cut into pieces.
Roll each ball of dough into a 9 inch or so circle and brush the center with lard, crisco or sesame oil. I prefer to use Asian sesame oil because the flavor goes so well with these.
Roll the dough up into a rope, then further into a spiral. Doing these steps creates lots of layers of dough and fat, which is what gives these their flaky, wonderful texture.
After the spirals rest for 10 minutes, roll them into 9 inch circles again, and this time spread scallions over the circle, then roll again into a log and spiral.
After this process is completed with all the dough, fry the circles in a little bit of oil in a skillet, until golden spots form and they are cooked through. These are SO addicting just on their own, but I also love the flavor they bought to these wraps.
Scallion Pancake Wraps with Egg, Avocado and Spinach
Ingredients
For the pancakes:
- 1 cup AP flour plus more for rolling
- 1/2 tsp salt
- 2 tbsp sesame oil or crisco
- 1/4 cup water
- 2 tbsp milk
- 1/2 cup thinly sliced scallions
- oil for frying
For the wraps:
- fresh spinach
- 2 eggs
- ripe avocado slices
For the dipping sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbbp sesame sauce or tahini
Instructions
For the pancakes:
- Mix the dough ingredients other than the oil/lard in a mixing bowl with a fork. Work until it roughly comes together, then turn out onto a clean, floured counter top and knead for a few minutes until the dough becomes smooth and stretchy. Add a little extra water or flour until you have a soft, not sticky, pliable dough.
- Rest the dough for 5 minutes, then cut into 2 equal pieces and shape into balls. Rest again for 5 minutes under plastic wrap. On a floured counter, roll out 1 ball at a time into a 9 inch circle. Brush the center, leaving 1 inch around the outside of the circle, with sesame oil. Roll the disc up tightly, sealing the connecting edges by pressing the dough together. Take the rope and roll it up until a spiral as shown in the post. Seal end of the rope onto the side by pressing dough together.
- Repeating and allow the spirals to rest under plastic wrap for 10 minutes. After 10 minutes, again roll out to 9 inch circle and this time fill the center with 1/2 of the scallions. Roll up into a rope, then into a spiral again. Allow these to rest 10 minutes under plastic wrap.
- Finally, roll again to 9 inch circle. Heat a skillet over medium with a little drizzle of oil. When hot, add a pancake to the pan and cook for 2 minutes or so, checking the underside, until it has nice browned patches, but isn't burnt. You should see some bubbles appear in the dough before you flip it. Flip and repeat on the other side. Slide onto a plate and cook the rest of the pancakes. Keep warm under a towel while you make the filling.
For the wraps:
- Mix together the sauce ingredients and set aside. Whisk the eggs with a pinch of salt and a tbsp of water until frothy. Heat a skillet over medium with a tbsp of oil. Add the eggs and allow them to spread into a thin layer. Slowly pull the egg away from the edges and tilt the pan to let any runny egg run into the pan. When you have a fully cooked, thin circle of egg, flip it onto a cutting board. Cut into 2 pieces to use in the wraps.
- When ready to serve, line a wrap with spinach leaves. Add the egg and avocado slices and a sprinkle of salt and pepper. Roll up and serve with dipping sauce.
I can tell you’re a skilled cook — making dough has never been one of my strengths in the kitchen. However, your step-by-step explanation makes it easy to follow, so I think I should try this recipe – looks delicious!
Thank you. 😊 You should give it a try! And I’m always happy to answer questions.
Looks delicious 🤩