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!
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.