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Easy Red Bean Paste and Peanut Pancake

written by Marvellina Published: October 27, 2022
4.4K
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This post may contain affiliate links. Please read our disclosure policy.

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

  1. Lay flat one piece of spring roll wrapper.

  2. 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

  3. 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



  4. 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

  5. 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

  6. 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.

Easy Red Bean Paste and Peanut Pancake

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

Easy Red Bean Paste and Peanut Pancake

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?

I love it when you guys snap a photo and tag it to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Easy Red Bean Paste and Peanut Pancake

Easy Red Bean Paste and Peanut Pancake

Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 10 pancakes
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

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.

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Easy Red Bean Paste and Peanut Pancake
Serving Size
 
1 large red bean pancake without cutting
Amount per Serving
Calories
123
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
2
mg
1
%
Sodium
 
109
mg
5
%
Potassium
 
16
mg
0
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
3
g
6
%
Vitamin A
 
3
IU
0
%
Calcium
 
13
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
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