Veggie Chinese pancakes

A plate of food on a table Quick Vegetarian Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:10 mins
  • Easy
  • Serves 2 as a starter

Skip the duck and serve reader Anthea Hawdon’s vegetarian pancakes with hoisin sauce, mushrooms and greens

Nutrient Unit
kcal 254
fat 7g
saturates 1g
carbs 37g
sugars 17g
fibre 4g
protein 7g
salt 4.1g


  • 200g mushroom , sliced (we used chestnut)
  • 2 tbsp soy sauce
  • ½ tsp five spice powder
  • 1 tbsp rice wine , preferably Shaohsing
  • ½ tbsp sesame oil
  • 1 tsp sugar
  • 6 Chinese pancakes
  • 2 spring onions , finely sliced
  • 5cm length cucumber , deseeded and sliced into matchsticks
  • ½ Little Gem lettuce , shredded
  • 4 tbsp hoisin sauce
Pineapple fried rice


  • STEP 1

Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.

  • STEP 2

Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.

  • STEP 3
Pea & leek open lasagne

To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.

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