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By Liz Miu
Jian Bing (煎饼) Vegan Chinese Breakfast Streetfood Crepes
5 steps
Prep:15minCook:10min
Try this vegan version of the most popular Streetfood breakfast in China - Jian Bing! Usually a thin crepe with egg smashed into it, then formed into a wrap filled with sweet spicy sauce and crispy fried crackers, my cheat vegan version uses roti canai or paratha. The vegan egg mix and wonton crackers can be made at the start of week so you can have this all week for breakfast!
Updated at: Thu, 17 Aug 2023 12:01:03 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories134.4 kcal (7%)
Total Fat5.1 g (7%)
Carbs15.1 g (6%)
Sugars2.2 g (2%)
Protein7.7 g (15%)
Sodium428.3 mg (21%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
VEGAN EGG (can be stored in fridge for up to 1 week)
Wrap Ingredients
Instructions
Step 1
Blend all egg ingredients in a blender till smooth.
Step 2
Heat 1-2 inches high heat cooking oil in a small saucepan and deep fry wonton skins in a until golden brown and crispy - these can be kept in an airtight container for up to a week.
Step 3
Cook roti according to packet instructions.
Step 4
Grease a good non-stick pan with oil and heat on low heat. Pour about 1/3 cup egg mix into the pan and swirl around to cover base. Sprinkle immediately with some spring onions and sesame and place 1 cooked roti canai on top while the egg mix is still hot. Cook for 1-2 minutes or until you can easily flip the wrap. The egg might get a bit messed up, but that's totally fine! The egg is also normally all roughed up and scrunched in a real jian bing because it gets smashed and scrambled straight onto the crepe.
Step 5
Spread some bean paste, hoisin sauce and chilli oil in a strip down the middle of the wrap and place two wonton crackers on top. Top with lettuce and coriander and fold into a wrap. Use some parchment paper to help wrap your wrap and eat immediately.
