| Jianbing sandwich roll |
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I am always on the lookout for new foods and while I have travelled often to China, this is one I have missed out on.
In a recent Sydney online newsletter I came across the discovery of a small Chinese eatery in town. Mr Bing Gourmet Wrapz makes something I have never heard of - traditional Chinese omelet-pancake rolls. They had my interest immediately so I followed up online and discovered this...
... and then went a little further and found a Youtube video showing just how to do it. There are several and they all vary slightly. I had to try this. Basically they say to make a pancake and then spread with egg, sprinkle with herbs then flip it and put your filling on the other side as the egg cooks finally. I didn't want to make a pancake, so I used a wrap, put it in a large preheated frypan, beat an egg and poured half over the wrap. The full egg would have overflowed. When it was set enough to flip without spilling off I turned it and then added all sorts of things I had little bits of: cheese, avocado, garlic spread, some lettuce and nachos*. The latter is because you'll notice that the traditional jianbing adds a crisp biscuit or something similar inside and it is a great idea as the crunch really adds to the enjoyment. When it has warmed through you simply roll it and serve. Another time I would also use sliced mushrooms, sausage - but basically I am sure it is the Chinese housewive's answer to using up little bits and pieces, so anything you like, really. * Of course I can't keep nachos to hand in my house (!) so I put a few corn chips on kitchen paper in my (much-loved) Cafe Press, sprinkled them with grated cheese and closed the lid, baking until the cheeses was melted and a little browned. Just a couple of minutes. And while I am on this, I made another jianbing the next day in the Cafe Press and it worked just as well and was a touch easier to handle.
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