JIAN BING

JIAN BING

4 portions (Potion Size: 1 serving)


1-1/3 cups	All-purpose flour
1-1/2 cups	Water
1 tsp	Kosher salt
1 cup	Red cabbage
1/4 tsp	Toasted sesame oil
1 tsp	Seasoned rice vinegar
1/2 tsp	Granulated sugar
	PAM® High Yield Canola Cooking Spray
4	Eggs, scrambled
1 tsp	Sesame seeds, white
1 tsp	Sesame seeds, black
4 tsp	Gochujang, prepared
4 tsp	Fresh cilantro
1/2 cup	Edamame, blanched and shocked
1/4 cup	Shallot, peeled, sliced thin, sautéed
1/4 cup	Angela Mia® Diced Tomatoes, drained
2 cups	Wonton strips, 1/2", fried

Percent Daily Values are based on a 2,000 calorie diet

Step 1

In a medium bowl, whisk together the flour, water and salt until smooth.
Step 2

In another medium bowl, mix together cabbage, sesame oil, rice vinegar and sugar. Hold refrigerated until ready to use.
Step 3

For each crepe: Lightly srpay non-stick skillet with cooking spray and preheat over medium heat. Ladle 3/4 cup batter into pan. Cook for about 1 minute and pour one fourth of the egg mixture on top of crepe and sprinkle with 1/4 teaspoon each of black and white sesame seeds. Continue to cook for another minute and then flip and cook for about 2 minutes until crepe and egg are completely cooked. Remove crepe from pan and place onto cutting board, with egg side of crepe facing down.
Step 4

Brush gochuchang on each crepe and continue layering with dressed cabbage, cilantro, edamame, shallot, tomato and wontons divided evenly. Roll each in the shape of a burrito and slice in half to serve.