Shredded Potato Pancake Roll

Name: Shredded Potato Pancake Roll
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 150 g A bag of wraps; 2 piece potato; a pinch Salt; a pinch oil; a pinch Red chili pepper

Crunchy stir-fried shredded potato rolls into soft, pliable pancakes for a satisfying handheld meal, a beloved northern Chinese street-style combo that works beautifully for breakfast or lunch.

10 minNewEasy Hot Dishes Stir-fry Mild Spicy

Instructions

1
Steam a bag of yam spring pancakes for 2 minutes (cooked) and set aside.
2
Grate the potatoes into fine shreds using a grater.
3
Cut the red chili into thin strips and chop the ginger into small dice.
4
Cut the dried tofu into small cubes and set aside.
5
Pour a small amount of oil into the pan, and after it heats up, add the chili and Szechuan pepper to stir-fry until fragrant.
6
Pour in the shredded potatoes and stir-fry, adding salt to season.
7
Plate and serve.
8
Roll the shredded potatoes in the steamed spring pancakes.
9
Finished product image.