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Green Onion Pancake Crunchwrap HACK

3.63 from 27 votes
Embark on a culinary adventure with our Green Onion Pancake Crunchwrap, a tantalizing creation that harmonizes a symphony of flavors and textures in each delightful bite. As you approach this gastronomic masterpiece, the aroma of sizzling green onion pancakes fills the air, promising a journey into a world where warmth and comfort converge. Picture the golden-brown perfection of the scallion pancakes, their crispy edges whispering promises of a satisfying crunch that awaits.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Appetizer, Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 2 scallion pancakes slightly thawed
  • 1/3 cup orange chicken
  • 1/4 cup white rice
  • 1/4 cup shredded cabbage
  • 2 tsp chili crunch oil

Method
 

  1. Allow 2 frozen scallion pancakes to slightly thaw so they are pliable.
  2. Cook the rice according to package instructions.
  3. Cook the orange chicken according to package instructions. Save a couple spoonfuls of sauce before tossing the rest of the cooked chicken with the remaining sauce.
  4. Cut one scallion pancake so it is a slightly smaller circle.
  5. Cook each scallion pancake on each side for about 1 min each side. They will not be fully cooked.
  6. Place the larger scallion pancake down and add the chili oil, rice, cabbage, orange chicken, green onions, and orange chicken sauce.
  7. Place the smaller slightly cooked green onion pancake on top of the toppings. Wrap the larger pancake around the smaller one, pressing each seam down tight.
  8. In a lightly oiled pan over medium heat, place the crunchwrap seam side down and cook for 3-4 minutes until golden and crispy. Flip and cook the other side until golden and crispy, about 3-4 minutes.

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