Savory Pork & Scallion Wraps with Sweet Bean Sauce Recipe (京酱肉丝卷饼)
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RATINGS
Not rated yet
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COOK TIME
Prep 10m • Cook 12m
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VIEWS
629
I’ve been making this dish for years as a lighter take on the classic Beijing-style pork wraps. Thin strips of lean pork are marinated briefly, then stir-fried with garlic and a simple sauce made from sweet bean paste—just enough to coat the meat without being heavy. Wrapped in soft, warm crepes with fresh scallions, it’s savory, slightly sweet, and satisfying without feeling greasy. It takes a bit of coordination (you’ll be juggling the pan, the sauce, and the wraps), but once you get the rhythm, it comes together fast. It’s become my go-to when I want something that feels homemade but doesn’t take all night.
Ingredients
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pork tenderloin or lean pork loin
200 g, cut into thin matchsticks
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1 clove garlic
finely minced
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2 green onions
cut into 5 cm (2-inch) segments
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4 thin crepes
about 15–18 cm / 6–7 inches wide, frozen ones can be used straight from the freezer
Can’t find it? Try this one. -
1 tsp cornstarch
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1 tbsp sweet bean sauce
Can’t find it? Try this one. -
1 tsp granulated sugar
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2 tbsp water
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1 tsp neutral cooking oil
e.g., canola or avocado oil
Instructions
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Step 1: Prep and marinate the pork while gathering everything else
Cut the pork into thin strips (about 5 cm long and 3 mm thick). Place in a bowl and add soy sauce, rice wine, and cornstarch. Mix well and set aside for 10 minutes. While it marinates, mince the garlic, cut the scallions, and mix the sweet bean sauce, sugar, and water in a small cup. Keep the crepes ready—no need to thaw if frozen.
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Step 2: Stir-fry the pork with just a touch of oil
Heat a nonstick skillet or wok over medium-high heat. Add 1 tsp oil. Once hot, add the garlic and stir 10 seconds until fragrant. Add the marinated pork and stir-fry 3–4 minutes, breaking up any clumps, until the meat is cooked through and lightly browned at the edges.
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Step 3: Add the sauce and cook just until glossy
Pour the pre-mixed sauce into the pan. Stir constantly over medium heat for about 1 minute, until the liquid reduces slightly and the sauce coats the pork evenly. Don’t overcook—it should look shiny, not thick or pasty. Turn off the heat.
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Step 4: Warm the crepes one by one in a dry pan
Wipe the pan clean (or use another). Place over medium-low heat. Add one crepe at a time—frozen or thawed—and warm for 20–30 seconds per side, until pliable and steaming. Stack them on a plate and cover loosely with a clean kitchen towel to stay soft.
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Step 5: Assemble, roll tightly, and slice neatly
Lay a warm crepe flat. Spoon one-quarter of the pork down the center, top with half the scallion segments. Fold the left and right sides inward, then roll from bottom to top into a tight cylinder. Use a sharp knife to cut into 3 even pieces. Repeat with remaining ingredients.
Chef’s Notes
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weet bean sauce isn’t ketchup. It’s savory, fermented, and mildly sweet. If you can’t find it, hoisin sauce works in a pinch—but use only 2 tsp and skip the sugar, as hoisin is much sweeter.
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Keep the crepes covered. They dry out fast. A damp paper towel under the kitchen towel helps retain moisture.
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Leftover filling? Store in an airtight container for up to 3 days. Reheat with a splash of water in a pan, and serve with rice or steamed buns.