Taiwanese Scallion Pancake Egg Wraps

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar to create the sauce. Set aside.

Heat 1/2 tablespoon of vegetable oil in a non-stick skillet over medium heat. Place one frozen scallion pancake in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy. Remove from skillet and set aside.

Repeat step 2 with the second scallion pancake and the remaining 1/2 tablespoon of vegetable oil.

While the second pancake cooks, lightly beat the two eggs in a small bowl.

Once both pancakes are cooked, pour half of the beaten egg mixture directly onto the hot skillet. Immediately place one cooked scallion pancake on top of the egg, pressing down gently to adhere. Cook for 1-2 minutes until the egg is set.

Carefully flip the pancake with the egg side up. Drizzle half of the prepared sauce over the egg and sprinkle with half of the chopped cilantro, if using. Fold the pancake in half or roll it up. Remove from skillet.

Repeat step 5 and 6 with the remaining egg mixture, scallion pancake, sauce, and cilantro.

Serve immediately and enjoy your delicious Taiwanese Scallion Pancake Egg Wraps.