- Using a small pot, heat 2 cups of oil to medium heat. Gently place in 1 wonton wrapper at a time, flipping after 30 secs, then flipping again until golden brown. Remove from pan and drain. Repeat for the remaining wonton wrappers and set aside.
- In a medium bowl, place plain flour, mung bean flour, ½ tsp salt and water. Mix well to make a thin batter.
- Using a crepe pan, heat ½ tsp of vegetable oil to medium-low heat. Pour in approximately ½ cup of the batter mixture, rolling it around the pan to make a thin layer. Cook for 2 mins.
- Whilst cooking the batter, mash together the silken tofu, cornflour and ½ tsp salt, until fairly smooth.
- Spread a thin layer of the silken tofu mixture onto the pancake (for texture and as an egg replacement), top with a pinch of sesame seeds and spring onion, then cook for 1 min. Flip the pancake over.
- On the cooked side, spread a thin layer of dou ban jiang paste followed by Lee Kum Kee Hoisin Sauce (about 1 tsp each, or to your liking).
- Add sesame seeds, spring onion, lettuce, coriander and top with the crispy wonton wrappers cooked earlier.
- Once the pancake is cooked, fold the bottom side up to the middle, right side in, left side in and finally roll the jian bing over to have all folds underneath.
- You can enjoy the pancake whole or cut in half to serve.