Those of you who've been around awhile will recall my passion was born when I heard the phrase "Calling all Cooks" coming from my TV one fateful night about a year and a half ago - the night I made the decision to audition to be on the show Recipe to Riches the first time.
In year one, I brought my Gobblers... tender little cornbread mini muffins filled with my secret recipe for Chili Con Carne!
And nervously brought them before judges Tony Chapman, Dana McCauley, and Laura Calder. I was not only thrilled to receive a gold ticket, I came very close to being a finalist that first year!
So never one to give up, I came back swinging in the year 2 auditions with my Asian Snack Wraps.
Despite a poor decision to deep fry during the batch up, and a marketing challenge that featured cheerleaders and 15 year old boys who I doubt do much Superstore shopping, this recipe is one of the most delicious savoury snacks you will ever taste and because of the overwhelming response I've received from cooks all over Canada, I decided to create a step by step video outlining exactly how to make them.
Much like making a big batch of perogies, they're picky to put together, but oh so worth it. Especially because they can be made ahead in big batches and frozen.
And non- red meat eaters or vegans, don't despair, you can easily and to beautiful result sub out ground turkey or tofu. But don't change up the pancake. I know its picky, but the chewy texture provides the perfect contrast to the crunchy filling.
In a pinch, though, the filling is pretty much amazing in everything and I have been known to pop it into Phyllo pastry or wonton wrappers in mini muffin tins - a la Asian Bundles.
I've made some slight modifications to the recipe posted on the Food Network sight.
You will find those modifications on the Printable Recipe Here.
Here's the step by step video for making my snack wraps. If you have any questions, don't hesitate to ask and don't forget to subscribe to my YouTube channel - I'll be featuring a how to on the Gobblers next weekend!
Prep Time: 60 min
Total Time: 90 min
- 2 cups flour
- 1 cup very hot water
- 1 cup chopped scallions
- 1 tbsp sesame oil
- Ground sea salt for sprinkling
- Pulse the scallions in a food processor until they resemble a soft mulch.
- Mix the flour, sesame oil, and scallions together. Make a well in the flour and add hot water to the flour mixture and knead until it forms a nice dough.
- Divide into four equal segments, roll into a tube that is 1.5 inches in diameter, cut into 1/2 inch segments, and roll on a lightly floured surface (dough is sticky so you will need to use flour) into a paper thin disk like a soft tortilla shell. Store in between pieces of wax or parchment paper until ready to cook.
- Cook the pancakes one at a time over medium heat in a non stick pan that has been treated with cooking spray. Cook about a minute or two per side, sprinkling one side lightly with salt. Fill with Korean pork filling.
- 1 pound medium ground pork (can also use ground turkey or tofu)
- 1 cup chopped onion
- 1 (8 ounce) can water chestnuts, finely chopped
- 1 tbsp corn starch
- 1/4 cup warm water
- 6 green onions, chopped
- 2 teaspoons Asian (dark) sesame oil
- Sea salt in a grinder
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons sweet chili sauce
- 2 teaspoons minced fresh ginger
- 1 tablespoon rice wine vinegar
- 1 teaspoon Siracha chile sauce
- 2 tsp sesame oil
- Mix the sauce ingredients together in a medium bowl, set aside.
- Spray a non-stick skillet with PAM and bring to medium high heat, brown the ground pork and onion stirring often and reducing the heat to medium, if necessary.
- When the pork is golden brown and cooked through, drain in a colander lined with paper towel to remove any excess fat and then return to the pan.
- Make a slurry by mixing the cornstarch and warm water together.
- Add the reserved sauce, water chestnuts, and stir. Stir in the slurry and continue to saute until the meat thickens slightly and comes together. Add the green onions and remove from heat. Let cool while you make the scallion wraps.
- Place 1 heaping tbsp of the ground pork mixture onto one side of each cooked scallion wrap and fold burrito style - one half over the cover the meat, both sides in, and the other half over *or* transfer meat mixture to a serving bowl. At the table, everyone place some meat mixture in a wrapper, fold it and dips in sauce.
- To make ahead and re-heat: Store the pre-made wraps in refrigerator and microwave about a minute and a half before serving.
- To make ahead and freeze cool to room temperature wrap in tinfoil and place in the freezer. Once frozen, store in freezer bags. Re-heat in a pre-heated 400 oven on an un-greased baking tray or cookie sheet for 5 minutes a side, turning once. Place on paper towel to blot any oil.
- 1 tbsp soy
- 1/4 cup hoisin
- 2 tbsp sweet chili
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1/2 tsp chili garlic sauce
- 1 tbsp brown suga
- 1/2 tsp fresh ginger
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.