Crispy Green Onion Pancake Wrap with Pan-Seared Meat

Makes 5–6 patties:

• 5–6 scallion pancakes, thawed at room temperature
  
• 1 lb ground chicken thighs or ground pork
  
• 2–3 cloves garlic, minced
  
• 1 tbsp light soy sauce
  
• 1 tbsp vegetarian oyster sauce
  
• 1 tbsp mirin
  
• 1–2 tbsp chopped scallions
  
• Oil, for cooking
  
• Optional: black vinegar or chili oil for serving

1. Prepare the meat filling
Heat a little oil in a skillet over medium heat. Sauté the garlic until fragrant, then add the ground meat and cook until fully browned.
Season with light soy sauce, vegetarian oyster sauce, and mirin, stir in chopped scallions, then remove from heat.

2. Assemble the patties
Lay a thawed scallion pancake flat on a clean surface. Spoon about 3 tablespoons of meat filling onto the center.
Fold the sides over to form a long rectangle, then gently fold the ends inward to seal. Repeat for the remaining pancakes.

3. Pan-fry the patties
Heat a little oil in a skillet over medium heat. Place the patties flat in the pan and cook until the bottom is golden brown. Flip and cook the other side until golden and crispy.

4. Serve
Plate and serve immediately. Garnish with optional black vinegar or chili oil to taste.