Spicy Sweet Soy Egg Roll Up
Spicy Sweet Soy Egg Roll Up
Soft scrambled eggs wrapped in our crisp scallion pancake, paired with Dumpling Daughter Spicy Sweet Soy Aioli.
Grab&Go
1
CATEGORY
SERVES
6:00
4:00
PREP TIME
COOK TIME
PREP
Sauce: Portion Dumpling Daughter Spicy Sweet Soy Aioli into a 2 oz cup (or ramekin) for dipping.
Eggs: Scramble eggs on flat top/skillet until just set; season to taste.
Scallion Pancake: Cook scallion pancake on flat top or skillet until crisp and pliable (about 2–4 min per side).
Sandwich: Add scrambled eggs to cooked scallion pancake and roll up tightly (or fold like a wrap). Press seam-side down to seal.
EQUIPMENT
Flat top or skillet
Tongs / spatula
Mixing bowl + whisk (eggs)
Knife + cutting board (optional)
Parchment or sandwich wrap
2 oz sauce cup + lid
Basket or plate (for service)
INGREDIENTS
-
Dumpling Daughters Scallion Pancake
1 pancake
-
Eggs
2 eggs
scrambled -
Scallions (Optional)
thinly sliced
-
Dumpling Daughters Spicy Sweet Soy
1-2 oz
for dipping
SERVICE / ORDER
Cook scallion pancake on flat top or skillet until crisp and pliable (about 2–4 min per side).
Scramble eggs until just set.
Add eggs to pancake, roll tightly, and toast seam-side down to seal.
Serve with 1–2 oz Spicy Sweet Soy Aioli.
Grab & Go (No Melting)
Cook scallion pancake until crisp and pliable; cool 1–2 min.
Add scrambled eggs and roll tightly; wrap.
Portion 1–2 oz Spicy Sweet Soy Aioli in a cup.
Chill/hold refrigerated until service.
TIPS & NOTES
Scramble eggs soft—they’ll continue to set slightly in the wrap.
Toast seam-side down first to seal the roll and prevent opening.
Cook pancakes until crisp and pliable for the cleanest roll.
Cool 1–2 min before wrapping for grab & go so steam doesn’t soften the pancake.
Portion 1–2 oz Spicy Sweet Soy Aioli per roll and keep cups stocked for grab & go.