Golden Luck Spring Pancake Rolls

Ingredients

• all-purpose flour1 cup
• warm water3/4 cup
• salt1/2 teaspoon
• sesame oil1 tablespoon
• carrot, julienned1 cup
• cabbage, finely shredded2 cups
• shiitake mushrooms, thinly sliced1 cup
• scallions, sliced3
• soy sauce1 1/2 tablespoons
• rice vinegar1 teaspoon
• sugar1/2 teaspoon
• neutral oil for pan-frying2 tablespoons

Method

1. 1Whisk the flour, warm water, and salt into a smooth batter, then rest it for 5 minutes.
2. 2Heat a lightly oiled nonstick skillet and cook thin pancakes from the batter, about 1 minute per side; stack and cover to keep supple.
3. 3Stir-fry the carrot, cabbage, and mushrooms in sesame oil until softened but still bright.
4. 4Season the vegetables with soy sauce, rice vinegar, and sugar, then fold in the scallions and cool slightly.
5. 5Place a spoonful of filling on each pancake, roll tightly, and seal the edge with a dab of water.
6. 6Pan-fry the rolls seam-side down in a little neutral oil until crisp and golden on all sides.
7. 7Slice on a diagonal and serve hot with extra soy sauce or a mild vinegar dip.

Tips

• Keep the batter thin so the pancakes stay delicate and rollable.
• Cool the filling before rolling to prevent sogginess.
• For a more festive look, garnish with extra scallion greens and a few sesame seeds.

Nutrition