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Scallion Pancake Burrito

Stuffed with coconut rice and carrot-daikon slaw, it's everything you love about scallion pancakes, rolled into a burrito.

Ingredients

Coconut Rice

  • 3/4 cup full fat, coconut milk, shaken
  • 3/4 cups basmati rice
  • 3/4 cup + 2 tablespoons water
  • 2 tablespoons white miso paste
  • 1/8 teaspoon crushed red pepper flakes

Carrot-daikon slaw

  • 1 1/2 cups carrot, peeled and grated
  • 1 1/2 cups daikon, peeled and grated
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup cilantro, finely chopped

Scallion Pancake Burrito

  • 2 eggs
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 2/3 cup milk
  • 1/2 cup seltzer
  • 1 1/3 cups all-purpose flour
  • 4 scallions, thinly sliced
  • Flavorless oil for frying
  • Kimchi, for serving

Steps

  1. First, make the rice. In a medium pot, whisk together all the ingredients to fully break up the miso and distribute evenly into the rice.
  2. Once mixed, bring to a boil. Once boiling, reduce to a simmer and cook covered about 20 minutes until absorbed.

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