Korean Scallion Pancake Rolls (Pajeon Wraps)

Korean · 30 min · vegetarian, vegan, dairy-free

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Ingredients

• 1 bunch scallions
• 1 cup all-purpose flour
• 3/4 cup water
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 cup cooked rice
• 1 small carrot
• 1 small cucumber
• 2 tsp hot sauce or Gochujang

Method

1. Slice scallions thinly and julienne carrot and cucumber.
2. Mix flour, water, soy sauce, and sesame oil to make a smooth batter.
3. Heat a non-stick skillet over medium heat and pour in a thin layer of batter, cooking until golden on both sides to make a pancake.
4. Repeat to make 4 pancakes.
5. Lay each pancake flat, spread a small spoon of cooked rice over half, add scallions, carrots, and cucumbers, then roll tightly into wraps.
6. Serve with a side of hot sauce or Gochujang for dipping.
7. Optionally, cut wraps into halves for easier eating.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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