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5 from 2 votes

Vegan Dan Bing (Egg Crepe)

Are you looking for a delicious breakfast food or snack? Look no further, here is a delicious vegan egg crepe inspired by the Taiwanese and Chinese breakfast street food. It's made from a homemade wrapper (similar to Run Bing) and then layered with a vegan egg mixture and pan-fried until golden brown.
Prep Time10 mins
Cook Time30 mins
Dan Bing Wrapper1 hr 30 mins
Total Time40 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Asian, Chinese, Taiwanese
Keyword: streetfood, veganegg
Servings: 4
Author: woonheng


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

Other ingredients

  • 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.