This vegan Dan Bing or 蛋餅 (Dàn bǐng) is inspired by the Taiwanese popular breakfast food — Egg Crepe. There is also Ji Dan Bing, 鸡蛋饼, another delicious meal in China for breakfast that is often filled with You Tiao (fried dough).
Dan bing is definitely a comfort food to me especially when I was in Taiwan. It was the best breakfast meal that I loved to pair with a bowl of warm soy milk.
Dan bing is really easy to make and I’m using the homemade spring roll wrapper from the previous post. So, if you have made the wrapper and have some leftover, then, give this recipe a try.
For the egg mixture, I’m using Just Eggs and added scallions to create a more flavorful crepe. If you can’t find Just Eggs, feel free to google vegan egg recipe and use it here.
How to Make Vegan Dan Bing
Step 1: Prepare the wrapper
To make the wrapper, I’m using the same spring roll recipe from Run Bing. The recipe is simple and doesn’t require any kitchen gadget other than a pan and silicone brush.
Step 2: Prepare the vegan egg mixture
The egg mixture is as simple as mixing the Just Eggs or any vegan egg liquid along with chopped scallions.
I seasoned it with some salt and pepper. To make a thinner liquid, you can add a tablespoon of plant milk to 4 tablespoons of the egg mixture.
Step 3: How to put everything together
The spring roll wrapper needs to be pan-fried with some oil to create that golden layer.
So, heat a 10″ non-stick skillet with some oil. Then, pan-fry each side of the wrapper for about 30 seconds to a minute.
Then, remove the wrapper, and add a little more oil to the same pan. Pour in a thin layer of the egg mixture and cook until it starts to set, about 30 seconds.
Lay the cooked wrapper. Using the back of the spatula, press to seal the wrapper onto the egg mixture. After 30 seconds, flip the crepe over and cook the other side until the egg is fully cooked through.
With the help of a pair of chopsticks and tong, roll the Dan Bing into a log.
Remove and cut into your desired size. Serve with some thinned down hoisin sauce (sweet) or Kimlan paste (salty) and garnish with toasted sesame seeds.
Other Dan Bing filling ingredients
Here are some of the ingredients that I love to add into these crepes. Give them a try and serve dan bing with a cup or bowl of warm soy milk for a delicious breakfast.
1. Vegan meat floss – this is similar to the traditional meat floss but made from either mushrooms or soy. Some of the brands I found here are a little crispier compared to home. Adding this ingredient gives the dan bing a touch of sweetness.
2. Vegetables – Right before you roll the cooked crepe, add a romaine or iceberg lettuce leaf. The lettuce crisp immediately adds a refreshing feel to this dan bing.
3. YouTiao – Once you add the vegetables, try to top it with this fried dough. It gives the dan bing a crispy and chewy mouthfeel. You can find ready-made YouTiao at major Asian grocery stores and they often go by ‘fried breadstick or Chay Quay’ or ‘fried dough sticks’ or ‘Chinese cruller’. To make it crispier, I like to bake them over low heat to crisp them up before serving.
This Vegan Dan Bing is
- Simple and quick
- Easily customizable – use other herbs instead of scallion for allium-free
- perfect as a wrap
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Vegan Dan Bing (Egg Crepe)
Dan Bing Wrapper* (yields ~ ten 12-inch)
- 300 g bread flour
- 450 ml water
- 4 ice cubes
- ¼ teaspoon salt
Vegan Egg Mixture
- 24 oz Just Eggs
- ½ teaspoon salt
- 1 cup chopped scallions
- ¼ teaspoon white pepper
- Kimlan sauce (salty)
- Hoisin sauce* (sweet)
- Toasted sesame seeds
- To make the Dan Bing wrapper, place the flour and salt in the bowl of a stand mixer and use a rubber spatula to stir to combine. Add the water and ice cubes.
- Now fit the mixer with whisk or paddle attachment and stir the batter until there are no lumps appear.
- Cover the bowl with a tight lid and let the batter sit for 20 minutes. Alternatively, refrigerate until ready to use and thaw to room temperature before proceeding to the next step.
- Cook the spring roll wrapper: Warm a 12-inch non-stick pan, then remove from the heat.
- Drizzle some oil on a clean paper towel and rub it on the pan, covering the side.
- Next, stir the batter with a spatula. Take a basting brush and dip it into the batter.
- Brush a thin layer of batter to cover the base of the pan including the side. Add another layer if you prefer a thicker wrapper.
- Turn on the heat and cook the wrapper over medium-low heat.
- Once the wrapper turns from white to slightly translucent and the side starts to detach from the pan, turn off the heat.
- Lift up the wrapper from the pan and this can be used immediately or store in an airtight container once cooled.
- Prepare the egg mixture: Whisk together just eggs, chopped scallions, salt, and pepper in a bowl until well-combined.
- To make the dan bing, warm a skillet, and drizzle in some oil. Add 1 layer of spring roll wrapper and cook each side until they turn slightly golden, about 30 seconds or so. Transfer the wrapper to a plate.
- Using the same pan, add more oil and add about ¼ cup of egg mixture to the pan. Swirl the pan so the mixture covers the entire pan. Cook for about 30 seconds, then add in the cooked wrapper.
- Use the back of the spatula to press the wrapper so it sticks to the egg mixture. Cook for another 30 seconds, then flip and cook for another 30 seconds.
- When ready, roll the dan bing and cut into your desired size. Serve with hoisin sauce or kimlan sauce and top with toasted sesame seeds.
- The Dan Bing wrapper is the same recipe from Taiwanese Run Bing.
- *To thin down the hoisin sauce, I added 1 tablespoon of hot water to every 3 tablespoons of hoisin sauce.