If you’re looking for a quick, satisfying dish that feels as exciting as a weekend brunch but comes together in no time, this Scallion Pancake with Egg and Spinach Wrap Recipe is going to steal your heart. Crispy on the outside with that irresistible flaky texture only a well-made scallion pancake can provide, combined with creamy eggs and vibrant spinach, it offers a lovely contrast of flavors and textures in every bite. Toss in some avocado and a touch of chili crisp, and you’ve got an unforgettable wrap that’s perfect for breakfast, lunch, or even a light dinner. Trust me, once you try this, it’ll be on your regular rotation!
Ingredients You’ll Need
These simple yet essential ingredients come together to create a balanced harmony of taste, texture, and color. Each one plays a crucial role—from the flaky scallion pancake bringing a savory crunch, to the fresh spinach adding a pop of green and nutrition, and the eggs lending a creamy richness that wraps the whole dish beautifully.
- Scallion pancake: The crispy, flaky base that is packed with subtle onion flavor and perfect for wrapping.
- Avocado oil or butter: For frying the pancake and adding a subtle buttery richness without overpowering the flavors.
- Spinach: Adds a fresh, earthy vibrancy and wilts nicely to soften inside the wrap.
- Eggs: Provide a creamy texture and protein, making the wrap hearty and satisfying.
- Salt and pepper: Simple seasonings that enhance every other ingredient without stealing the show.
- Half an avocado: Adds smoothness, healthy fats, and a rich creaminess that complements the crisp pancake.
- Chili crisp: A bold, spicy condiment that kicks up the flavor and adds a delightful crunch.
How to Make Scallion Pancake with Egg and Spinach Wrap Recipe
Step 1: Fry the Scallion Pancake
Begin by heating a little avocado oil or butter in a nonstick pan over medium heat. Place your scallion pancake in the pan and fry it until it is golden and crisp on both sides. This step is key because that crunchy exterior is what makes this wrap so irresistible. Once it’s perfectly browned, remove it from the pan and set it aside while you prepare the filling.
Step 2: Wilt the Spinach
In the same pan, add a handful of fresh spinach. It will cook down quickly, just a minute or two until it softens beautifully. Push the spinach toward the center of the pan so that when you return the scallion pancake to the pan, it will embrace the vibrant greens, ensuring every bite has some leafy goodness.
Step 3: Cook the Eggs
Crack 1-2 eggs directly into the pan nestled beside the spinach. Fry them gently until the whites start to set but are not completely cooked through. With a spatula, break the yolks and gently spread the eggs out to create an even layer. This creates that lovely creamy texture that contrasts perfectly with the crunch of the pancake.
Step 4: Assemble the Wrap
Before the eggs finish cooking, press the fried scallion pancake back onto the eggs; this will help the two bind together as the eggs finish cooking. Once cooked through, take the pan off the heat and add your toppings — creamy avocado slices, a sprinkle of cheese if you like, and a few dashes of chili crisp for an exciting spicy crunch. Roll the pancake up tightly into a wrap, slice it in half, and get ready to dive in!
How to Serve Scallion Pancake with Egg and Spinach Wrap Recipe
Garnishes
A sprinkle of finely chopped fresh scallions can elevate the wrap’s oniony flavor even more. If you love a little heat, a drizzle of sesame oil or an extra dollop of chili crisp will add a rich, aromatic finish. A light dusting of flaky sea salt brings out the pancake’s toasted notes beautifully as well.
Side Dishes
This wrap pairs wonderfully with a crisp side salad — think cucumber and radish tossed in sesame dressing — or a simple bowl of miso soup to balance the richness of the egg and pancake. For something a bit heartier, roasted potatoes with fresh herbs are a warm, comforting complement.
Creative Ways to Present
Try slicing the wrap into bite-sized pinwheels for a fun appetizer or party snack. You could also layer it open-faced with avocado mash and a squeeze of lime for a fresh twist. And if you’re feeling fancy, serve it alongside a small bowl of soy sauce mixed with a little chili oil for dipping each bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover wrap, wrap it tightly in plastic wrap or place in an airtight container. Stored properly in the refrigerator, it will keep well for up to one day without losing its texture or flavor.
Freezing
Because the pancake is crispy, freezing is not the ideal method for storage — the wrap tends to lose its freshness and becomes chewy. However, if needed, you can freeze the cooked eggs and spinach separately, then reassemble and crisp the pancake fresh when ready to serve.
Reheating
To bring leftover wraps back to life, reheat them gently in a nonstick pan over medium-low heat. This will help revive the crispiness of the pancake without drying out the eggs. Avoid microwaving as it tends to make the pancake soggy.
FAQs
Can I use store-bought scallion pancakes for this recipe?
Absolutely! Store-bought scallion pancakes are a convenient option, especially when you’re short on time. Just be sure to fry them until they’re nice and crispy to mimic that fresh-made texture.
Is spinach the only leafy green I can use?
Spinach works beautifully because it wilts quickly and has a mild flavor, but feel free to swap in kale, Swiss chard, or even arugula for a peppery twist.
How spicy is the chili crisp in this wrap?
Chili crisp adds a balanced heat and crunch, but you can adjust the amount to your liking or omit it altogether if you prefer a milder version.
Can I make this recipe vegan?
To keep things plant-based, try replacing the eggs with a tofu scramble and use vegan butter or oil for frying. The scallion pancake and spinach remain delightful companions.
What else can I add inside the wrap for extra flavor?
Grated cheese, sautéed mushrooms, or even a drizzle of hoisin sauce make excellent additions, enhancing both the flavor depth and the overall indulgence factor.
Final Thoughts
This Scallion Pancake with Egg and Spinach Wrap Recipe is one of those simple yet memorable dishes that feels like a cozy hug on a plate. It brings together crispy, creamy, fresh, and spicy elements in a way that never gets old. I encourage you to whip this up anytime you want a delicious, fuss-free meal that’s bound to impress both your taste buds and anyone lucky enough to share it with you. Enjoy every bite!
Print
Scallion Pancake with Egg and Spinach Wrap Recipe
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Frying
- Cuisine: Asian Fusion
Description
A delicious and easy-to-make scallion pancake breakfast wrap filled with wilted spinach, fried eggs, and creamy avocado, enhanced by a touch of chili crisp for a perfect balance of flavors and textures. Quick to prepare and perfect for a satisfying single serving.
Ingredients
Main Ingredients
- 1 scallion pancake
- 1 spritz of avocado oil or a small pat of butter
- 1 handful of spinach
- 1–2 eggs
- Salt and pepper, to taste
- Half an avocado
- Chili crisp, to taste
Instructions
- Fry the scallion pancake: Heat a nonstick pan over medium heat, add a spritz of avocado oil or a small pat of butter. Fry the scallion pancake until golden and crispy on both sides, then remove from the pan and set aside.
- Wilt the spinach: In the same pan, add a handful of spinach and cook until wilted and softened. Push the spinach toward the center of the pan to create space for the pancake.
- Cook the eggs: Crack 1-2 eggs into the pan and fry until the whites start to set. Carefully use a spatula to break the yolks and spread gently. Before the eggs finish cooking completely, place the scallion pancake on top so it sticks to the eggs as they cook.
- Assemble and serve: Remove the pan from heat. Add your desired toppings such as sliced avocado, cheese, and chili crisp on top of the pancake and eggs. Roll the pancake up, slice in half, and enjoy immediately.
Notes
- Use a nonstick pan for easier cooking and cleanup.
- You can adjust the number of eggs based on your appetite.
- Chili crisp adds a spicy crunch but can be omitted or substituted for a milder sauce.
- If preferred, substitute avocado oil with butter or another cooking oil of choice.
- This recipe can be customized with additional fillings such as cheese or other vegetables.
