Pan-Fried Meat and Vegetable Pancake Rolls
Crispy on the outside, tender within—these golden pancake rolls are stuffed with a savory mixture of ground pork, wood ear mushrooms, and fresh greens. The dough is rolled around the flavorful filling, then pan-fried until beautifully browned and delicious.
Story
These comforting pancake rolls are a beloved street food classic in eastern China. The key is rolling the dough tightly around the filling, then pressing each piece flat before frying to achieve that perfect crispy exterior.
Ingredients
all-purpose flour
2 cups
warm water
3/4 cup
ground pork
8 oz
dried wood ear mushrooms
4-5 pieces
baby bok choy or napa cabbage
1 cup, finely chopped
green onions
3 stalks, minced
soy sauce
2 tablespoons
sesame oil
1 teaspoon
vegetable oil
3 tablespoons, for frying
salt
to taste
white pepper
a pinch
Instructions
1
Prepare the filling
Soak wood ear mushrooms in warm water for 15 minutes until softened, then drain and mince finely. In a large bowl, combine ground pork, rehydrated wood ear mushrooms, chopped greens, and green onions. Season with soy sauce, sesame oil, salt, and white pepper. Mix well and let marinate for 10 minutes while you prepare the dough.
2
Make and roll the dough
Combine flour and warm water in a bowl, stirring until a soft dough forms. Knead for 5 minutes until smooth, then cover and rest for 10 minutes. On a floured surface, roll the dough into a large thin rectangle about 1/8 inch thick. Spread the marinated filling evenly over the entire surface, leaving a small border around the edges.
3
Shape and cut the rolls
Starting from one long edge, tightly roll the dough jelly-roll style until you have a long cylinder. Pinch the seam to seal. Using a sharp knife, cut the roll into 4-inch sections. Press each section gently with your palm to flatten slightly.
4
Pan-fry until golden
Heat vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat. Place the flattened rolls seam-side down in the hot oil. Fry for 2-3 minutes until the bottom is golden crispy, then flip and fry another 2-3 minutes. Press gently with a spatula during cooking to ensure even browning and flat shape. Remove to a paper towel-lined plate and serve warm.
