Dan Bing – Taiwanese Egg Rolls

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If there’s one breakfast I crave when I want something warm, filling, and with a touch of nostalgia, it’s Taiwanese dan bing. My first taste was in a tiny alleyway stall in Taipei, waiting shoulder to shoulder with busy office-goers. The smell of sizzling batter, fresh scallions, and melting cheese made me fall in love at first bite. Since then, dan bing has been my go-to for groggy mornings, rainy days, and even late-night snack attacks when I need instant comfort.

Let me walk you through this dish, sharing the little tips and stories that have made dan bing a mainstay in my kitchen.

What Makes Dan Bing Special?

If you’re new to it, picture a thin, delightfully chewy pancake that’s pan-fried until crisp on the edges. There’s a layer of soft egg, often with gooey cheese and smoky ham nestled inside. Think of it as Taiwan’s answer to breakfast wraps, but with a unique bouncy “QQ” texture—a word you’ll hear a lot in Taiwan for foods that are pleasantly chewy. The balance of savory, a hint of sweet, and creamy fillings makes this dish feel like a hug from the inside.

Growing up, my own introduction wasn’t far from what locals experience. In many Taiwanese families, dan bing is a staple—quick to grab from a street vendor before school, or made fresh at home for a lazy weekend start. When I first tried to recreate it, I was chasing not just the taste but that cozy, homey morning vibe you get in Taiwan. I think that’s why it’s so special—it’s more than food; it’s the start of a good day.

The Staples and Swaps That Make Dan Bing Shine

What I love about dan bing is how a few humble ingredients can create something heartwarming. Here’s what you’ll need, with a few notes from my own kitchen trial and error:

• Cake Flour – This is the secret to that light, soft texture. When I used bread flour by mistake once, the pancakes turned out dense, so stick with cake flour if you can. If not, my quick fix is mixing all-purpose flour with starch (see below for the ratio).
• Potato or Tapioca Starch – Don’t skip this! It’s what gives the pancake its signature stretch and chew. Out of potato starch? Tapioca works just as well.
• Scallions – The fresher the better; they add a gentle zip and color. I often pile them on, sometimes sneaking in a little chopped cilantro.
• Eggs – The richer the yolk, the creamier and brighter your dan bing will look.
• Avocado Oil – Any neutral oil works, but I find avocado oil gives a more delicate flavor.
• Fillings – American cheese melts best for that classic gooeyness. Ham or turkey adds a savory kick, but I sometimes use leftover roast chicken or even tofu crumbles for a tasty twist.

Sauce is where you can really make it your own. Traditional Taiwanese sweet soy sauce is my favorite, but sometimes I’ll mix in a touch of chili crisp or garlic sauce for a little morning oomph.

Getting the Texture Just Right

Perfect dan bing is all about balance. Too thick, and it feels stodgy. Too thin and you’ll be patching holes with extra batter. My studio kitchen has seen its share of pancakes stuck to pans, so trust me—measure the flour, water, and starch carefully.

Here’s the magic formula I use for each crepe:

• 20g cake flour : 10g starch : 65g water

If you’re scaling up for a crowd, just stick to this ratio for each pancake. And if you’re short on cake flour, my quick hack is to use all-purpose flour with a bit of extra starch (see instructions above).

Step-by-Step: How I Make Dan Bing at Home

1. Mix the Batter

I always start by whisking the flour and starch together until there’s not a lump left—think smooth as milk. I learned the hard way that if you’re lazy on this step, the crepes will have those pesky flour clumps.

2. Stir in the Scallions

There’s no such thing as too many scallions in dan bing for me, but aim for a nice green sprinkle so every bite pops with freshness.

3. Prepare Your Eggs

Season the eggs with a touch of salt and pepper before whisking—this gives the finished pancake a subtle depth.

4. Heat the Pan Right

Low to medium heat is your best friend. Too hot, and the crepe dries out before the inside cooks. A good non-stick or ceramic pan means the crepe peels away perfectly.

5. Cook the Crepe

Pour in the batter and tilt the pan to cover the base thinly but evenly. When making these for friends, I always have to remind myself: don’t get impatient—wait for the underside to go pale gold before flipping.

6. Add the Egg

Here’s where it gets fun. Lift the crepe a little, pour in beaten egg, then set the uncooked pancake side down onto the egg. Press gently; you’ll hear a soft sizzle and see those beautiful layers coming together.

7. Fill and Fold

While the egg is still soft, add cheese and your favorite fillings, then fold into a neat rectangle. I like to use a wide spatula and press lightly to keep it together.

8. Slice and Serve

Cut into bite-sized strips while still warm, so the cheese oozes just right. My home always smells irresistible by this point, and it takes willpower not to eat them straight from the pan!

Sauces and Sips: The Full Taiwanese Experience

To feel like you’re in a bustling Taipei breakfast shop, don’t skip the sauces. A drizzle of sweet soy sauce or a quick stir of oyster sauce with a dash of sriracha are my regular picks. On chilly mornings, I serve dan bing with warm soy milk or black tea. When I’m feeling indulgent, a homemade chocolate tofu shake adds a cool, creamy contrast.

Creative Filling Ideas From My Kitchen

While classic cheese and ham is hard to beat, I sometimes raid my fridge for extras:

• Corn and scallion for sweetness and crunch
• Shredded roast chicken with spicy mayo for a more filling option
• Crumbled tofu and sautéed mushrooms for a vegetarian spin
  Just remember not to overload—the thinner the crepe, the more easily it tears! A light touch is best for perfect rolling.

Make-Ahead and Storage Wisdom

I’ve learned to batch-cook and freeze extra crepes for busy weekdays. Here’s my method:

• Cook the plain pancakes without filling or egg
• Cool fully, then layer parchment between each one
• Freeze in a flat ziplock bag

To serve, I just heat from frozen on a pan—no thawing needed. Once warm, add the egg and fillings and finish as usual. They last up to two months, making future breakfast decisions a breeze.

They’ll stay soft and chewy if you reheat gently—avoid too much direct heat or the crepes can turn rubbery.

Everyday Questions Answered – My Personal Tips

What if I want a gluten-free version?
All-purpose gluten-free flour (with added starch) works well. Just be careful: brands vary, so experiment to get the crepe chewy but thin, not chalky.

Can I make this ahead for lunchboxes?
Definitely! I let them cool, then wrap in parchment and slide into a lunch thermos. My child loves pulling out bite-sized rolls during snack breaks.

What if I don’t have cake flour?
Use the simple swap above—a little extra starch in all-purpose flour will get you about 90% there.

Does it work for picky eaters?
Every time I’ve made dan bing for friends, even the fussiest kids come back for more. The soft texture and gooey cheese are a surefire hit.

If you’re looking for something familiar yet a little different, dan bing is an easy breakfast to try. It packs all the nostalgia of a home-style meal with room for your own playful twists. I hope you give it a go—for those mornings when you want to start your day with something a little extra special.

Try other Taiwanese recipes:

• Taiwanese Beef Noodle Soup
• Three Cup Chicken
• Taiwanese Eggplant Salad