Make breakfast a breeze with this Shou Zhua Bing Sandwich! Flaky scallion pancakes, eggs, sausage, and fresh veggies all rolled into a quick 10-minute breakfast wrap your whole family will love.
I often stress over breakfast, especially when it comes to making something for my kids.
You want it to be quick, but you also want it to be tasty and satisfying — and honestly, that’s not easy to balance.
What is shou zhua bing?
Shou Zhua Bing is a type of Chinese scallion pancake—not to be confused with a regular scallion pancake.
It’s perfectly flaky and layered, crisp on the outside while remaining soft and tender on the inside.
It’s incredibly versatile and can be used as a base for many different savoury or sweet creations.
This Shou Zhua Bing Sandwich, also known as a Scallion Pancake Breakfast Wrap, is one of my go-to options.
It comes together so fast, uses simple ingredients, and gives you a well-rounded, nutritious breakfast — perfect for busy mornings when time is tight but you still want something homemade and delicious.
Ingredients and Substitutions
- Frozen Shou Zhua Bing – You can find shou zhua bing at most Asian grocery stores, but if you have a little extra time, I highly recommend making it at home. One batch can be frozen and enjoyed over several weeks. Check out my detailed recipe for step-by-step instructions.
- Egg – One medium egg is perfect for binding to the pancake and adding protein. Crack it directly onto the cooking pancake for the easiest method.
- Lettuce Leaf – A single, crisp leaf adds a necessary fresh, cool crunch that balances the rich, savory fillings. Pat it dry thoroughly so it doesn’t make the wrap soggy.
- Sausage – A good-quality sausage makes all the difference. I like to use a pure meat or stone-grill style sausage.
- Pork Floss (Rousong) – This is the secret weapon for umami and amazing texture. Its light, fluffy, and slightly salty-sweet quality adds a unique layer that regular meats can’t. If you can’t find it, toasted sesame seeds or crushed seaweed snacks are a decent substitute for crunch, but the flavor will be different.
- Condiments (Ketchup & Mayonnaise) – The classic sweet-tangy-creamy duo. They add moisture and tie all the flavors together seamlessly. Feel free to use your favorite brands or swap for sriracha mayo, hoisin sauce, or mustard.
- Cooking Oil – Just a light spray or brush is needed to ensure the pancake doesn’t stick and gets an even, golden crisp.
How to Make Shou Zhua Bing Sandwich (Scallion Pancake Breakfast Wrap)
Preparation
Wash and drain the lettuce. Pan-fry the sausage in advance and slice it, or fry it whole until the surface is lightly charred.
Chop the scallions and set aside. Take the shou zhua bing out of the freezer — it doesn’t need to fully thaw; it just needs to soften slightly so it’s easy to handle.
Cook the Shou Zhua Bing
Heat a non-stick pan over low heat. Lightly spray or brush the pan with oil. Add the shou zhua bing and cook over low heat until the bottom begins to soften.
Add the Egg
Crack the egg directly onto the surface of the pancake. Quickly spread it evenly with a spatula so it covers the entire surface.
Sprinkle with chopped scallions if using, and continue cooking over low heat for about 30 seconds, until the egg starts to set.
Flip and Cook Through
Once the egg is mostly set, carefully flip the pancake. Cook the other side until golden and crispy, making sure the egg is fully cooked. Turn off the heat.
Assemble and Season
Place the lettuce and sausage slices on top of the cooked pancake.
Sprinkle evenly with pork floss, then drizzle with ketchup and mayonnaise.
Using a spatula, tightly roll the pancake from one end, pressing gently to seal.
Slice and Serve
Cut the rolled pancake into 2–3 pieces for easy eating. Serve immediately while warm.
Tips & Tricks
- Low and Slow for the Pancake: Start with low heat to gently thaw and cook the pancake without burning the outside before the inside layers separate and become flaky.
- Scramble the Egg Directly on the Pancake: This technique fuses the egg to the pastry, creating a unified base that holds all the fillings together and prevents them from sliding out.
- Dry Your Lettuce: This is a small but critical step. Any water on the lettuce will steam inside the warm wrap and make the pancake soggy very quickly.
- Roll Tightly: A tight roll is a secure roll. Don’t be shy—pack the fillings in and roll with confidence. The warm pancake is pliable and will hold its shape.
Frequently Asked Questions
My shou zhua bing stuck to the pan and tore. What happened?
This usually means the pan wasn’t adequately pre-heated with oil, or the heat was too high. Always start with a light coat of oil on low heat. Also, ensure the pancake is not thawed, as a thawed pancake is much more prone to sticking and tearing.
The egg is still runny after I flip it. Is it safe to eat?
If the egg is still very runny, you flipped too early. The surface should be mostly set (about 80%) before flipping. If you’ve already flipped and it’s runny, just cook it for a bit longer on medium-low heat with the lid on for a minute to help the top cook through via steam.
Can I make this vegetarian?
Absolutely! Omit the sausage and pork floss. Fantastic vegetarian fillings include sliced avocado, a scrambled tofu “egg,” sautéed mushrooms, spinach, or a slice of cheese. The cooking method for the pancake remains the same.
My wrap falls apart when I try to eat it. How do I fix this?
This is usually due to overfilling or using too much wet sauce. Be moderate with your fillings and sauces. Ensure you roll it tightly, and use a sharp knife to cut it—a dull knife will crush and push the fillings out.
10-Minute Scallion Pancake Breakfast Wrap
Ingredients
For the Wrap
- 1 frozen shou zhua bing scallion pancake
- 1 large egg
- 1 crisp lettuce leaf e.g., iceberg or romaine
- 1 pre-cooked sausage link or hot dog
- 1 tablespoon pork floss about 15g
- 1 teaspoon chopped green onions optional
For Cooking & Seasoning
- Neutral cooking oil for the pan
- Ketchup to taste
- Mayonnaise to taste
Instructions
Preparation
- Wash and drain the lettuce. Pan-fry the sausage in advance and slice it, or fry it whole until the surface is lightly charred.
- Chop the scallions and set aside. Take the shou zhua bing out of the freezer — it doesn't need to fully thaw; it just needs to soften slightly so it's easy to handle.
Cook the Shou Zhua Bing
- Heat a non-stick pan over low heat. Lightly spray or brush the pan with oil. Add the shou zhua bing and cook over low heat until the bottom begins to soften.
Add the Egg
- Crack the egg directly onto the surface of the pancake. Quickly spread it evenly with a spatula so it covers the entire surface.
- Sprinkle with chopped scallions if using, and continue cooking over low heat for about 30 seconds, until the egg starts to set.
Flip and Cook Through
- Once the egg is mostly set, carefully flip the pancake. Cook the other side until golden and crispy, making sure the egg is fully cooked. Turn off the heat.
Assemble and Season
- Place the lettuce and sausage slices on top of the cooked pancake.
- Sprinkle evenly with pork floss, then drizzle with ketchup and mayonnaise.
- Using a spatula, tightly roll the pancake from one end, pressing gently to seal.
Slice and Serve
- Cut the rolled pancake into 2–3 pieces for easy eating. Serve immediately while warm.
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