My dad's favorite food is probably jian bing, a Chinese street food that usually consists of a crispy whole-wheat crepe filled with egg, black bean sauce, scallions, sometimes lettuce, and a crispy cracker or fried dough piece. As a little bit of fun, this Father's Day I made a version using French crepe batter, which produces a smoother and softer crepe than the traditional Chinese Version. I don't have the plate that vendors typically use to make jian bing, but I made do with what I had. This dish is essentially my recreation of a jian bing, just a little bit simpler and quicker to make!

Gua bao is a dish I grew up with! Basically, it's often eaten as a split bun stuffed with pork belly and cucumber and sometimes other toppings like cilantro. Although as a child, my strongest memory is taking those split buns and making them into odd fusion PB&J sandwiches! After I went pescetarian, I missed having gua bao, so I came up with a vegetarian substitute that swaps mushrooms for pork belly. It tastes just as good!

I'm back with the rice paper, because I've still got some left! Rice paper is also really good for crisping up, and it makes a really cool substitute for a tortilla in a breakfast egg wrap. This recipe is somewhat inspired by the Chinese dish jian bing, which has eggs and scallions on top of a crepe with black bean sauce. I tried out swapping the tortilla with rice paper, and it turned out great!