These vegetarian Chinese pancakes are so quick and easy and the perfect starter if you’re making Chinese food from scratch. These vegetarian Chinese pancakesare full of health-boosting ingredients too such as potassium, which is great for your metabolism, so these are a tasty and healthy alternative to spring rolls.
Working out at only 255 calories per serving, these pancake rolls are filled with veggies such as spring onions mangetout and baby corn and plenty of tofu. Serve with hoisin dipping sauce and watch them disappear in minutes. This recipe serves 4 people but can easily be doubled to serve more.
200g mushroom, sliced (we used chestnut)
2 tbsp soy sauce
½ tsp five spice powder
1 tbsp rice wine, preferably Shaohsing
½ tbsp sesame oil
1 tsp sugar
6 Chinese pancake
2 spring onion, finely sliced
5cm length cucumber, deseeded and sliced into matchsticks
½ Little Gem lettuce, shredded
4 tbsp hoisin sauce
- Step 1
Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.
- Step 2
Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
- Step 3
To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.