- 100g mung bean powder
- 100g flour
- 2 eggs
- crispy thin pancake
- 2 lettuce
- green onions
- white sesame
- vegetable oil
- sweet soybean paste
- chili sauce
Mix mung bean powder, flour, and a little salt. Add some water, stir into a thick batter. Let sit for 30 minutes.
Preheat the pot, add vegetable oil to fry the thick batter. Quickly turn the pot, evenly spread the batter on the bottom of the pot.
When the batter is set, beat an egg into the pot. Use Stir fry scoop to break up, spread evenly. Before the egg is set, sprinkle with chopped scallions.
Turnover the batter, continue to fry for 1 minute. Use a small brush to coat the batter with sweet soybean paste and chili sauce.
Put the crisp thin pancake in the middle. Put the lettuce leaves, sprinkle sesame, scallion on the top. Roll up.