A savory Chinese breakfast pancake made with seasoned sausage crumbles, plant-based Just Egg scramble, hot chili bean sauce, toasted sesame seeds, chopped scallions, and fresh cilantro. Rolled with crisp romaine into a pinwheel roll.
Bing Pancake Batter (Recipe Below) | 1 Cup |
Large Egg | 4 Each |
Scallions, Sliced | ¼ Cup |
Cilantro, Roughly Chopped | ¼ Cup |
Hot Chili Bean Sauce (Recipe Below) | ½ Cup |
OZO® Plant-Based Mexican Seasoned Ground | 1 Cup |
Crispy Wonton Strips | 1 Cup |
Quick-Pickled Carrots (Recipe Below) | 1 Cup |
Toasted Sesame Seeds | 2 Teaspoons |
Whole Romaine Leaves | 8 Each |
Canola Oil | ½ Cup |
All-Purpose Flour | 7 Tablespoons |
Roasted Bean Flour | 4 teaspoons |
Corn Starch | 2 teaspoons |
Salt, Kosher | ¼ teaspoon |
Water | ¾ cup |
Canola Oil | ¾ teaspoon |
Chinese Black Bean Sauce | 3 Tablespoons |
Chinese Hot Chili Sauce | 3 Tablespoons |
Chinese Hoisin Sauce | 1 Tablespoon |
Water, Hot | 1 cup |
Granulated Cane Sugar | 2 Tablespoons |
Salt, Kosher | 2 teaspoons |
Rice Vinegar | ½ cup |
Crushed Red Pepper Flakes | 1/8 teaspoon |
Shredded Carrots | ½ cup |