Inspired by the Traditional Shanghai style red bean paste pancakes (dou sha bing), this is an easy and quick version using spring roll or wonton wrappers to wrap the red bean paste and peanuts and then pan-fried. The result is delicious and it’s hard to stop eating them!
If you are craving Shanghai red bean pancakes (dou sha bing) but you don’t feel like making the wrapper from scratch, this recipe is super easy to put together. I love how they turn out with such minimal effort. You can use store-bought or homemade red bean paste.
How to make easy red bean pancakes using spring roll wrappers
I use the 8-inch square spring roll wrappers. You can use smaller size ones too. I have some friends who make these pancakes using square and thin wonton wrappers. They work great too
- Lay flat one piece of spring roll wrapper.
- Scoop some red bean paste and put in the center and spread them out. I used about 40 grams of paste for the size of the wrapper I use. Adjust the amount based on the size of the wrapper you use
- Fold the two sides over, doesn’t matter if you do the top and bottom first or left and right first. Then the other two sides to enclose the package. Try not to trap any air when you wrap it
- I did the same with the peanut butter. Scoop some peanut butter and sprinkle some chopped roasted peanuts on top. Wrap it up like a package
- Preheat about 1 tablespoon of oil over medium heat on a large non-stick pan. Put 1-2 large pancakes, seam side down and let them cook for about 2-3 minutes on each side or until nicely golden brown. Remove from the pan and put on an absorbent paper towel
- Cut the pancake into 2 or 4 smaller pieces if you wish. Serve them warm or room temperature
They are truly so effortless to make, yet make a very tasty snack and enough to satisfy that craving for a little something not too sweet. I love them with a cup of hot tea! So good! The peanut filling is my favorite as well. I love peanuts to the moon and back 🙂 Adding some chopped peanuts give that extra texture that I really like.
Varieties
The sweet filling possibilities are just endless. You can use all kinds of sweet paste such as lotus seed paste, taro paste, mung bean paste, black sesame paste
How to store leftovers
They can be kept in an air-tight container at room temperature for 2-3 days. Simply reheat them in the microwaver for 15-20 seconds or until they are warm and crispy again on the outside. You can also use an air-fryer to reheat at 320 F (160 C) for 5-8 minutes or until crispy. The time depends on your air fryer too. These freeze well too and can be kept frozen for about one month. Simply reheat in the oven at 350 F (180 C) for 10 minutes or until crispy and warm again
Did you make this easy red bean and peanut pancakes recipe?
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Easy Red Bean Paste and Peanut Pancake
Ingredients
Use either one:
- 10 Spring roll wrappers or more as needed
Filling: (I made 5 red bean paste and 5 peanut pancakes)
- 200 gr red bean paste
- 200 gr creamy peanut butter you can use chunky peanut butter
- 30 gr Roughly chopped roasted peanuts you can omit if you use chunky peanut butter
For cooking:
- Cooking oil as needed
Instructions
- I use the 8-inch square spring roll wrappers. You can use smaller size ones too. I have some friends who make these pancakes using square and thin wonton wrappers. They work great too
- Lay flat one piece of spring roll wrapper. Scoop some red bean paste and put on the center and spread them out. I used about 40 grams of paste for the size of the wrapper I use. Adjust the amount based on the size of the wrapper you use.
- Fold the two sides over, doesn't matter if you do the top and bottom first or left and right first. Then the other two sides to enclose the package. Try not to trap any air when you wrap it
- I did the same with the peanut butter. Scoop some peanut butter and sprinkle some chopped roasted peanuts on top. Wrap it up like a package
Cooking:
- Preheat about 1 tablespoon of oil over medium heat on a large non-stick pan. Put 1-2 large pancakes, seam side down and let them cook for about 2-3 minutes on each side or until nicely golden brown. Remove from the pan and put on absorbent paper towel
Serving:
- Cut the pancake into 2 or 4 smaller pieces if you wish. Serve them warm or room temperature
Storing:
- Leftovers can be kept at room temperature for 2-3 days. Simply reheat them in the microwave for about 15-20 seconds or until warm. You can also reheat them in the air fryer at 320 F (160 C) for 5-8 minutes. Time may vary depending on your air fryer. You can also reheat them on the stove.
