Mung Bean Pancake Rolls
A soft, thin egg pancake wrapped around a sweet, nutty mung bean filling. The delicate crepe-like wrapper gives way to a comforting, granular bean paste that balances sweetness with a subtle earthiness. These are a beloved Chinese street food snack that comes together with simple pantry ingredients.
Story
These classic bing (pancake rolls) are a nostalgic street food in China, often sold from morning markets and snack stalls. The magic lies in achieving that perfect balance between a tender, slightly chewy wrapper and a dry, granular bean filling that isn't too sweet.
Ingredients
all-purpose flour
1 cup
milk
3/4 cup
large eggs
2
sugar
3 tablespoons, divided
vegetable oil
3 tablespoons, divided
cooked mung beans
1 cup, drained
salt
a pinch
Instructions
1
Make the batter
Whisk together the flour, milk, eggs, 1 tablespoon of sugar, and a pinch of salt in a large bowl until completely smooth. The batter should be the consistency of thick cream—pourable but not watery.
2
Cook the mung bean filling
Heat 1 tablespoon of oil in a non-stick pan over medium-low heat. Add the drained mung beans and the remaining 2 tablespoons of sugar. Stir continuously for 5 to 7 minutes, breaking the beans down as they cook, until the mixture becomes dry and sandy in texture. Remove from heat and let cool slightly.
3
Cook the pancakes
Heat a clean pan over medium heat and add a drizzle of oil. Pour about 1/4 cup of batter and swirl the pan to create a thin, even circle. Cook for 1 to 2 minutes until the bottom turns golden, then flip and cook another minute. Repeat with the remaining batter, adding more oil as needed.
4
Assemble and serve
Spread a generous layer of the mung bean filling across each pancake. Fold in half or roll up like a burrito. Serve warm while the pancake is still soft and pliable.
