Asian Basil and Green Onion Pancakes

Savory "pancake" stuffed with basil and green onions, served with a savory dipping sauce

Hands On: 25 | Total: 25 | Makes: 4 servings (3 wedges plus 1 teaspoon sauce each)

Ingredients:

  • 1 tablespoon seasoned rice vinegar
  • 1-1/2 teaspoons La Choy® Lite Soy Sauce, divided
  • 1/4 teaspoon toasted sesame oil
  • 1/4 cup finely chopped La Choy® Sliced Water Chestnuts
  • 1/4 cup finely chopped basil

Ingredients (Continued):

  • 1/4 cup finely chopped green onion
  • 1/4 cup Egg Beaters® Original
  • 4 flour tortillas (8 inch)
  • PAM® Original No-Stick Cooking Spray

Directions

  1. Mix vinegar, 1 teaspoon of the soy sauce and sesame oil together in small bowl; set aside. Combine water chestnuts, basil and green onion in another small bowl; set aside.
  2. Whisk Egg Beaters and the remaining soy sauce together in another small bowl. Brush one side of each tortilla with egg mixture, brushing to the edges of each tortilla. Divide water chestnut mixture between 2 tortillas, leaving a 1-inch border. Top with remaining 2 tortillas, brushed side down. Press edges to seal.
  3. Heat large skillet spray with cooking spray 1 minute over medium-high heat. Add 1 pancake. Cook 5 minutes, turning once, or until both sides are golden brown. Repeat with remaining pancake. Cut each pancake into 6 wedges; serve with dipping sauce.

Cook's Tips

Use remaining water chestnuts in salads or stir-frys.