Veggie Chinese pancakes

Skip the duck and serve reader Anthea Hawdon’s vegetarian pancakes with hoisin sauce, mushrooms and greens

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 254
  • fat 7g
  • saturates 1g
  • carbs 37g
  • sugars 17g
  • fibre 4g
  • protein 7g
  • salt 4.1g


  • 200g mushrooms, sliced (we used chestnut)
  • 2 tbsp soy sauce
  • ½ tsp five spice powder
  • 1 tbsp rice wine, preferably Shaohsing
  • ½ tbsp sesame oil
  • 1 tsp sugar
  • 6 Chinese pancakes
  • 2 spring onions, finely sliced
  • 5cm length cucumber, deseeded and sliced into matchsticks
  • ½ Little Gem lettuce, shredded
  • 4 tbsp hoisin sauce


  1. Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.

  2. Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.

  3. To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.

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