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Steps
1
Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep
warm.
2
Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
3
Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
4
Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.
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Half a 14- to 16-ounce can of bean sprouts would be the same as 8 ounces of fresh bean sprouts.
For increased hoisin flavor, spread each pancake with hoisin sauce before adding vegetables.
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Nutrition Facts
Serving Size:1 Serving
Calories
125
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
20mg
Sodium
270mg
Total Carbohydrate
16g
Dietary Fiber
2g
Protein
6g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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