Chinese Egg Pancakes with Garlic Chili Sauce

For the Chinese egg pancakes with garlic-chili sauce, mix the eggs well with salt and sugar. Heat some sesame oil in a pan and fry 5-6 thin pancakes one after the other.

For the garlic chili sauce, chop garlic, mix with remaining ingredients and bring to a boil in a deep pan while stirring.

For the filling, peel and coarsely grate the carrots, wash the Chinese cabbage and cut into noodles, chop the ginger. In a large skillet, sauté the carrots and washed mung bean sprouts in the sesame oil.

Add the ginger and Chinese cabbage and heat through. Fill the pancakes with the vegetable mixture, roll them up and serve the Chinese egg pancakes with garlic chili sauce.

Preparation Tip:

The Chinese egg pancakes with garlic-chili sauce also taste great cold.

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