Korean Scallion Pancake Rolls (Pajeon Wraps)
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 30 min · vegetarian, vegan, dairy-free
233 cal
7g protein
40g carbs
5g fat
per serving · estimated
Ingredients
- 1 bunch scallions
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 cup cooked rice
- 1 small carrot
- 1 small cucumber
- 1 tsp hot sauce or Gochujang
Method (tap to check — screen stays awake)
- Slice scallions thinly and julienne carrot and cucumber.
- Mix flour, water, soy sauce, and sesame oil to make a smooth batter.
- 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.
- Repeat to make 4 pancakes.
- Lay each pancake flat, spread a small spoon of cooked rice over half, add scallions, carrots, and cucumbers, then roll tightly into wraps.
- Serve with a side of hot sauce or Gochujang for dipping.
- 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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