4-5 small scallions, sliced, whites and greens separated
Roux for scallion pancake
3 tbsp oil
2 tbsp flour
1⁄4 tsp salt
Scallion whites, from scallions above
To Assemble
1 pack of Butterball All Natural Turkey Breakfast Sausage Patties
4 eggs, divided
1 avocado, sliced
4 slices of cheddar cheese
Chili oil as desired
Directions
In a bowl, whisk together all-purpose flour and salt. Using chopsticks, mix the flour while adding in boiling water. Clumps should start to form. Once the boiling water has been added, add in the cold water and continue mixing until the dough comes together. Use your hand to combine the rest of the dough. Once combined, knead the dough with your hand for 5 minutes. Cover and let it rest for 15-20 minutes.
In a small saucepan over medium-low heat, add oil and scallion whites. Sauté until soft and fragrant, about 2-3 minutes. Add in salt and mix. Add flour and mix to combine. Cook for 1 minute and remove from heat. Allow to cool.
Continue kneading the dough until it’s smooth. Divide it into two pieces and roll them into balls. Cover and rest for another 10-15 minutes.
Lightly dust a clean surface with flour and roll out one of the balls of dough. Gently roll it into a thin rectangle. Brush on half of the roux mixture, leaving 1 inch of space on all sides. Evenly sprinkle half of the scallion greens onto the roux mixture. Starting from one side, begin tightly rolling the scallion pancake, ensuring the scallion greens get rolled up in each layer. Once you’ve finished rolling it, pinch the end seam to seal it close. Pinch the ends on each side to seal close, as well.
With the seam side facing inward, take one end of the roll and begin twisting it into a spiral, tucking the other end underneath. Gently press down to flatten it. Cover and let it rest for 10-15 minutes. Repeat with the remaining dough.
While the dough is resting, mix your eggs. In a large 12 inch nonstick pan, add oil and pour in half of the eggs. Gently turn the pan to get an even layer of eggs. Cook until the eggs are set and carefully flip the eggs to finish cooking it. Repeat with the remaining eggs. Set aside.
In the same skillet, add 1 pack of Butterball Turkey Breakfast Sausage Patties. Cook for 6-10 minutes or until heated thoroughly, flipping halfway. Set aside.
Flour your working surface and gently roll out each scallion pancake dough into a thin 10-11 inch disk.
In your 12 inch non-stick pan over medium-low heat, add oil and your rolled out scallion pancake dough. Cook on one side for 5-6 minutes, or until crispy and golden. Flip and add 2 slices of cheddar cheese down the middle of the pancake. Cover until the cheese has melted. Uncover and add one of the layers of thinly cooked egg on top. Add half an avocado and 4 slices of Butterball Turkey Breakfast Sausage Patties down the middle of the pancake.
Fold each side in towards the middle of the scallion pancake and press down gently to seal close. Optional: flip the scallion pancake and cook with the seam side down to help seal close. Repeat with the remaining scallion pancake disk.
Cut each wrap into two and serve with chili oil or your favorite dipping sauce!
Ingredients
Scallion Pancake
2 cups of all-purpose flour
1⁄2 cup boiling water
1⁄4 cup cold water
1⁄2 tsp salt
4-5 small scallions, sliced, whites and greens separated
Roux for scallion pancake
3 tbsp oil
2 tbsp flour
1⁄4 tsp salt
Scallion whites, from scallions above
To Assemble
1 pack of Butterball All Natural Turkey Breakfast Sausage Patties
