Northern SnacksMedium 45 min serves 4 Vegetarian-ok

Spring Pancake with Assorted Vegetables

Name: Spring Pancake with Assorted Vegetables
Total time: 45 min
Yield: 4 servings
Cuisine: Northern Chinese Snack
Ingredients: all-purpose flour; boiling water; carrot, julienned; bean sprouts, rinsed; scallion, finely sliced

春饼卷菜 · chūn bǐng juǎn cài

家庭快手版 · Home version: Family version uses hand-rolled, thin, chewy pancakes — no pre-made wrappers. Filling is lightly seasoned and served at room temperature for authentic texture contrast.

My aunt in Beijing’s Hutong still rolls spring pancakes every Lichun (Start of Spring) using her mother’s bamboo rolling pin. She says the pancake must be thin enough to see the newspaper print through it — a test my cousins always giggled over while fighting for the first wrap.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Vegetarian

Ingredients

all-purpose flour中筋面粉🛒 local250 g
boiling water沸水🛒 local150 ml
carrot, julienned胡萝卜（切细丝）🛒 local120 g
bean sprouts, rinsed绿豆芽🛒 local150 g
scallion, finely sliced小葱（切细末）🛒 local30 g

all-purpose flour: Substitute with bread flour if available; avoid cake flour (too weak)

boiling water: Must be freshly boiled — critical for tender, pliable dough

carrot, julienned: Use young carrots for crispness; no need to peel

bean sprouts, rinsed: Substitute with mung bean sprouts from Asian aisle or health food store

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1In a large bowl, pour boiling water into flour in two batches. Stir with chopsticks until shaggy clumps form, then knead by hand for 3 minutes until smooth and elastic.
烫面揉匀
🔍 Look for 3 分钟 · 3 minutes
Visual: 面团聚成光滑无干粉的整球Dough forms a single cohesive ball with no dry bits
You know it's right when: 轻按面团略有回弹Dough springs back slightly when poked
2Cover dough with a damp cloth and rest at room temperature for 30 minutes. Meanwhile, blanch carrot and bean sprouts separately in salted boiling water for 30 seconds each; drain and cool completely.
面醒菜焯
🔍 Look for High heat 每样蔬菜焯水30秒 · 30 seconds per vegetable
Visual: 胡萝卜色泽鲜亮，豆芽脆嫩不软Carrots retain bright orange color; sprouts are crisp-tender
You know it's right when: 下菜后水迅速复沸Water returns to boil immediately after adding vegetables
3Divide rested dough into 8 equal pieces. Roll each into a 15-cm (6-inch) round. Stack two rounds, brush top with neutral oil, then roll again into one thin 20-cm (8-inch) pancake.
双层叠擀
🔍 Look for 每张饼1–2分钟 · 1–2 minutes per pancake
Visual: 饼皮对光可见纹理透亮Pancake is translucent when held up to light
You know it's right when: 边缘自然翘起、不粘不裂Edges lift easily from surface without tearing
4Cook stacked pancakes in a dry nonstick skillet over medium heat for 45 seconds per side, flipping once, until pale golden and puffed slightly.
干烙微鼓
🔍 Look for Medium heat 每面45秒 · 45 seconds per side
Visual: 表面浮现淡金斑点，饼体微微鼓起Surface shows faint golden speckles and gentle puffing
You know it's right when: 饼边开始轻微上翘Edges begin to curl upward slightly
5Peel apart warm pancakes into two layers. Fill each with carrot, bean sprouts, scallions, and a pinch of white pepper. Roll tightly like a burrito and serve immediately.
热揭冷卷
🔍 Look for 出锅后2分钟内完成 · within 2 minutes of cooking
Visual: 饼皮柔软不脆、延展性好Pancakes remain soft and pliable, not brittle
You know it's right when: 卷饼表面仍有微汽升腾Steam rises gently from wrapped pancake

Tips

· Roll pancakes as thin as possible — authenticity hinges on translucency.
· Serve fillings at room temperature so they don’t soften the pancake.
· Leftover dough can be refrigerated overnight; bring to room temp before rolling.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

How do I make this vegetarian/vegan?

Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.

Source: HǎoWèi diet guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection