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Breakfast for One

Crispy Egg Roll Wrapper Crepes (Jianbing)

A shortcut take on jianbing, the Chinese street food crepe, made with egg roll wrappers instead of batter. Crispy, savory, and quick to put together with pre-cut vegetables and pantry staples.
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Yield: 3 jianbings
Total Time: 15 minutes

Ingredients
  

  • 3 egg roll wrappers
  • Deli ham slices, cooked bacon or cooked sausage pieces
Filling
  • 3 eggs
  • 1 ½ cups broccoli slaw or substitute with coleslaw
  • ¼ cup chopped green onions
  • 1 tsp soy sauce
  • ½ tsp garlic powder
  • Freshly ground black pepper
Dipping Sauce (makes enough for 3)
  • 1 tbsp crushed red pepper flakes
  • 1 tbsp sriracha sauce
  • 1 tbsp light olive oil or any neutral oil
  • 2 tsp soy sauce
  • 2 tsp honey
  • ½ tsp garlic powder
  • Freshly ground black pepper

Instructions

  • Combine all filling ingredients and mix until vegetables are coated in egg mixture.
  • Heat oil in a pan over medium-high. When shimmering, lay down a wrapper and immediately spread the filling over it before it curls. Reduce to medium or medium-low and cook until the bottom is golden and crispy.
  • Flip and briefly cook the filling side.
  • Flip again, add protein to the center, fold both sides in to form a wrap, and press lightly. Cook until the seam is sealed and the wrapper is crispy to your liking.
  • Cut into pieces and serve with dipping sauce.
Dipping Sauce
  • Stir all sauce ingredients together. Optionally, heat the oil and pour over the rest for a more cohesive flavor.

Watch the Recipe

Notes

Make-ahead and meal prep: These keep well and are a good candidate for batch cooking. Let them cool completely before storing to prevent sogginess. Refrigerator-friendly for a few days; freezer-friendly for longer storage.
Reheating: A pan over medium heat, an air fryer, or a toaster oven will all bring the crispness back. Avoid the microwave — it softens the wrapper and makes it soggy.