Spinach Wrap With Peanut Salsa

Spinach Wrap With Peanut Salsa

There is this incredible place in Spitalfields called Pleasant Lady Trading where you can get this Chinese eggy wrap with either meat (often lamb) or a soy eggy greens filling. These are called jianbing and are traditionally a Chinese street food type of breakfast. This is a slightly healthier take on this but keeping it veggie and swapping the meat for crispy tofu to get that texture.

Dairy-free

Makes 2 large pancakes

Ingredients:

100g baby spinach

2 tbsp spelt/plain flour (40g)

80ml oat milk

2 pinches of garlic powder

2 medium eggs

(Salt, pepper and sunflower oil for frying)

For the filling:

2 medium eggs, lightly beaten

Small bunch of coriander, roughly chopped

Squeeze of half a lime

2 spring onions, thinly sliced

120g mushrooms, (fry in 2 tbsp oil, pinch of salt, pepper and 1/2 garlic clove grated (3mins for enoki))

1 avocado, sliced

80g firm tofu (grate and fry in 2 tbsp oil with salt, pepper and chilli flakes for 4mins until crispy)

2 tbsp crunchy seed mix

Peanut Salsa (available from my shop here)

Blanch spinach in boiling water for 30 seconds. Drain and run under cold water for 1 min. Squeeze out water and add to a high-speed blender along with the flour, milk, 2 eggs, garlic powder, salt and pepper. Blend for 30 seconds until smooth.

Set a large non-stick frying to medium heat and start prepping all the fillings. It should take you less than 12 mins. Using the same pan, add a spoon of oil and when hot, pour in the spinach batter to make one large thin crêpe. Frying gently for about 1.5mins before using a spatula to flip over. Cook on the other side for the same time.

Then pour over half the beaten egg on top of the pancake and swirl around so its evenly coated. It should cook with the heat of the hot pancake. Then you can flip it quickly over for 10 seconds and then flip it back to make sure its cooked.

Remove and top with half of the fillings, a squeeze of lime and a generous spoon of Peanut salsa or any other chilli oil. Wrap it up and eat! Continue with the second!

Watch me make the recipe here!