Crispy Soy Egg Pancake Roll
A savory Taiwanese street-food favorite—thin, pillowy pancake wrapped around a fried egg and crispy fried shallots, finished with a soy-vinegar drizzle. Ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- ¾ cup all-purpose flour
- 2 whole eggs
- ¼ cup crispy fried shallots
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 3 tbsp neutral oil
Instructions
- 1
Whisk flour with 0.5 cup water and a pinch of salt until smooth, no lumps.
- 2
Heat 1 tbsp oil in a 10-inch skillet over medium-high until shimmering, ~60 seconds.
- 3
Pour batter into the hot skillet, immediately tilt and swirl to spread thin across the base.
- 4
Cook until edges lift easily and the surface looks mostly set, about 90 seconds. Don't flip.
- 5
Push the pancake to one side, add 1 tbsp oil to the cleared space, then crack both eggs into it.
- 6
Cook eggs until whites set but yolks still jiggle, 3–4 minutes. Scatter fried shallots over the whole pan.
- 7
Slide the pancake and eggs onto a cutting board. Roll tightly into a log, starting from one edge.
- 8
Cut the roll in half on the bias. Whisk soy sauce and vinegar together, drizzle over both pieces.
Tools you’ll need
- 10-inch non-stick or cast iron skillet
- small mixing bowl
- whisk
- spatula
- cutting board
- knife
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