Rolled Onion Cakes

Preparation info

  • Difficulty


  • Each cake serves


    as an appetizer.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

These Onion Cakes are rolled into a cylinder, as you would a Mexican flauta, and cut on the diagonal to reveal an attractive spiral pattern inside. Begin by separating a double pancake.


  • May be prepared several hours in advance and served at room temperature.

  1. Paint the inside surface of one pancake with beaten egg; sprinkle it with salt, scallions, and chives; then roll it up like a jelly roll into a long cylinder. Repeat with the other pancake.

  2. Heat 4 cups oil in a wok and deep-fry the rolled-up pancakes until they are brown. (As many as 4 rolled pancakes can be fried at once.) Hold them on end with long chopsticks to drain over the wok. (Again, the oil may be reused to make Onion Cakes.)

  3. Cut the roll with 3 diagonal slices into 4 pieces. Arrange the pieces on a plate.