Spring Onion Pancake Jerk Mushroom Wraps

People often ask me what my favourite post is: it’s officially this one.

The winner in this recipe is the jerk sauce. I cannot stress enough that this jerk sauce should be made from fresh ingredients, do not even think about buying a pre-made sauce or heaven forbid, pre-mixed jerk seasoning. Spice enthusiasts will delight in the heat brought on by scotch bonnets, but if you’re not a fan, I suggest reducing the number of pepper to yield a milder sauce. Habanero peppers are similar enough to substitute for the scotch bonnets in case you’re unable to find them. I could only get a hold of dried peppers, but fresh peppers would be ideal here. The carrots and cucumbers are necessary to take the edge off the spice and also provide a little crunch to the wraps. I’ll leave it here because I want the recipe to speak for itself, go forth and enjoy! 



Spring Onion Pancake Jerk Mushroom Wraps

For the green onion pancakes:

  • 1 cup plain flour
  • 1 tsp salt
  • ¼ cup boiling hot water
  • 2 tsp salt
  • 2 tsp sesame oil
  • ¼ cup finely chopped spring onions (only the green part)
    For the jerk sauce: original recipe here
  • 5 dried scotch bonnet peppers (very spicy! Can reduce the number for a milder sauce)
  • 1 medium yellow onion, roughly chopped
  • 6 garlic cloves
  • ¼ cup finely chopped green onions
  • ¼ cup white vinegar
  • ¼ cup soy sauce
  • 1 and ½ tsp salt
  • 1 tbsp ground black pepper
  • 1 tbsp grated fresh ginger
  • 2 tbsp allspice seeds
  • 2 tbsp brown sugar
  • 1 tsp freshly ground nutmeg
  • ¼ cup boiling hot water
  • 2 tbsp neutral oil e.g. canola
  • A handful of fresh thyme
  • Juice of 1 lime
    For the mushrooms:
  • 1 shallot, finely chopped
  • 250g oyster mushrooms, roughly chopped
    To serve: 
  • 2 carrots, julienned
  • 1 cucumber, julienned
  1. Add the flour and salt to a large bowl and stir together. Pour in the boiling water and salt and mix until you have a soft dough that easily comes together. Add more flour or boiling water as necessary but the dough should not be sticky at all. Turn onto a floured surface and knead for a minute. Split the dough into 2 parts, roll each part into a sphere and cover with a damp paper towel to rest for 5 minutes.
  2. Use a rolling pin to roll the dough into a large circle, it should be as thick as a coin. Use your fingertips to spread 1 tsp of the sesame oil over the surface of the dough. Starting at one end of the circle, roll the dough into a tight log. Take one end of the log and curl the dough into a spiral, see the photos for reference. Repeat with the other section of dough. Cover with a paper towel and allow to rest for 5 minutes
  3. Roll one of the dough balls into a large circle once again, it should be as thick as a coin. Sprinkle the surface of the dough with half of the chopped green onions. Take one end of the dough and roll it up into a log, then take the ends of the log and roll it into a spiral once more. Repeat with the other half of the dough, let rest under a damp paper towel for 5 minutes.
  4. Heat a small amount of sesame oil in a large saucepan over medium-high heat. Roll each of the dough spirals into a large circle, about 9 inches/25cm in diameter. Fry each pancake for about a minute, or until brown patches appear at the bottom, before flipping over and cooking on the other side. Set aside
  5. Make the jerk sauce by blending all of the ingredients on medium speed until fully incorporated.
  6. Heat the same saucepan used for the scallion pancakes on medium-high heat. Fry the shallot in a little oil until starting to turn brown, about 2 minutes. Throw in the oyster mushrooms and cook until reduced by half and starting to brown, about 3-5 minutes. Reduce the heat and stir in a cup of the jerk sauce. Cook until warmed through, about 2 minutes. Now you’re ready to assemble!
  7. Spoon half of the mushrooms in a line down the middle of a green onion pancake. Add half of the carrots and cucumbers next to the mushrooms. Tightly roll up the pancake in a log and use 2 toothpicks to secure either end. Use a sharp knife to cut in half. Repeat with the other pancake. Serve warm and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s