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Easy Crispy Moo Shu Pork Pancakes

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A quick and easy recipe for crispy homemade Moo Shu Pork pancakes with tender pork, crisp cabbage, and a slightly sweet sauce wrapped in a golden, crunchy pancake.

Ingredients

Scale
  • 1 lb ground pork (preferably lean with a bit of fat)
  • 2 cups finely shredded napa cabbage
  • 1/2 cup shredded carrots
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • 8–10 store-bought Chinese pancakes or flour tortillas
  • 2 tablespoons vegetable oil
  • Extra hoisin sauce or plum sauce (optional, for dipping)

Instructions

  1. Prep the vegetables and aromatics: Finely shred the napa cabbage and carrots, mince the garlic and ginger, and slice the green onions thinly.
  2. Cook the pork filling: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add ground pork, breaking it up with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
  3. Add aromatics and veggies: Stir in garlic, ginger, and green onions, cooking until fragrant (1-2 minutes). Then add shredded cabbage and carrots, stirring frequently until veggies soften but still have a little crunch, about 3 minutes.
  4. Season the filling: Pour in soy sauce, hoisin sauce, and sesame oil. Stir to combine evenly. Taste and adjust salt and pepper as needed. Remove from heat and set aside.
  5. Prepare and fry the pancakes: Heat remaining 1 tablespoon vegetable oil in a clean skillet over medium heat. Lightly brush one side of a pancake with oil and place it oil-side down. Spoon 2-3 tablespoons of filling onto the pancake, spreading evenly but leaving edges clear. Fold or roll as preferred, then fry until golden brown and crispy, about 2-3 minutes per side. Repeat for remaining pancakes.

Notes

Do not overload pancakes to avoid tearing. Maintain medium heat when frying to get crispy pancakes without burning. Cook filling ahead if short on time. Use a wire rack to keep pancakes crispy after frying. For gluten-free, use tamari and gluten-free wraps. Vegetarian option: substitute pork with crumbled tofu or mushrooms.

Nutrition

Keywords: Moo Shu Pork, crispy pancakes, homemade wraps, easy dinner, Chinese recipe, pork recipe, quick meal

Find it online: https://blipflavor.com/easy-crispy-moo-shu-pork-pancakes-recipe-5-steps-for-perfect-homemade-wraps/