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
- 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.
- Once mixed, bring to a boil. Once boiling, reduce to a simmer and cook covered about 20 minutes until absorbed.
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