tablespoon vegetable oil
bag (16 ounces) coleslaw mix
bag (8 ounces) fresh bean sprouts
package (8 ounces) sliced mushrooms
tablespoon grated gingerroot
tablespoons hoisin sauce
cups Bisquick™ Original baking mix
green onions, chopped (1/2 cup)
Additional hoisin sauce
1Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep
2Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
3Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
4Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.
Half a 14- to 16-ounce can of bean sprouts would be the same as 8 ounces of fresh bean sprouts.
For increased hoisin flavor, spread each pancake with hoisin sauce before adding vegetables.
- Calories from Fat
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.