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Jian Bing with Shredded Pork and Cabbage

China’s favorite late night or early breakfast treats, these hand-held crepes are made with egg and tangy-spicy sauces—stuff them with craveable ingredients like tender pulled pork, crunchy cabbage, and zesty scallions.


2 C gluten-free flour (tapioca, potato, or garbanzo)

1 tsp. kosher salt

1 C soy milk (more as needed)

12 wonton wrappers, deep fried

4 tsp. vegetable oil

4 eggs, whisked

1 C Ready-Set-Serve Washed & Trimmed Green Onions, chopped

1 C Ready-Set-Serve Washed & Trimmed Cilantro, chopped

1 T black sesame seeds

1/4 C Hoisin sauce

1 T sambal oelek

1 C pulled pork, shredded

1 C Ready-Set-Serve Fine Shredded Green Cabbage with Carrots and Red Cabbage


Whisk together flour, salt, and water. Let batter rest overnight.

In a large skillet, heat one teaspoon oil. Add enough batter to thinly coat the bottom of pan, tilting to ensure full coverage. When sides of crepe start to pull away from edges, pour one whisked egg over surface, spreading to edges. Top with sesame seeds and cilantro.

Carefully flip crepe and spread one heaping tablespoon of the Hoisin mixture across the surface. Top with four wontons, 1/4 cup green onions, 1/4 cup pork, and 1/4 cup cabbage.

Fold rounded edges of crepe inward to form a square, like a letter. Cut in half and repeat three more times.