Roll out the dough and divide it into 6 portions. Cover with plastic wrap.
Finely dice the green leafy vegetables
Divide the vegetables into 6 equal portions
Sprinkle a clean flat surface with flour. Place one piece of dough on the floured surface.
Assemble "Pancakes"
Using a rolling pin, flatten one of the balls of dough into a circle about 7 inches across.
Brush ¼ teaspoon sesame oil onto the round of dough.
Sprinkle a pinch of salt onto the round of dough
Then spread the oil and salt around with your fingers to completely coat the round.
Sprinkle one portion of the vegetables onto the round.
Lightly press the vegetables into the dough with your fingers.
Fold the round in half and then fold in half again. Roll into a ball with your hands.
Sprinkle the dough ball with a little flour. Flatten it with your hand and roll it out again into a circle about 5 inches in diameter.
Repeat with the remaining 5 dough balls.
Cook the "Pancakes"
Place a medium non-stick pan over medium heat. Spray with cooking spray.
Add one of the dough circles to the pan and cook on one side for 4 minutes or until the bottom side is browned (don’t be scared to take a peek underneath with a pancake turner to lift the edge).
Flip the pancake over with a spatula or pancake turner. Cook the other side for about 4 more minutes or until the bottom is browned.
Remove your pancake to a baking sheet. Place the baking sheet into the preheated oven to keep it warm while you cook the remaining dough circles.
Enjoy!
Recipe Notes
Use this recipe as a fun flatbread topped with your favorite veggies and cheese or serve it with Ginger Lime Dipping Sauce--another recipe from Chef Pera.
Variations
• Add some color…try adding some grated carrots to the pancakes when adding the green leafy vegetables.
Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
Combine celery mixture and cabbage in a medium bowl.
Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
Add turkey; cook 5 minutes.
Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper
should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
