2 1/2 cups all-purpose flour, plus extra for dusting work surface.
1 cup boiling water.
1 package mesclun
Up to 1/4 cup toasted sesame oil.
2 cups thinly sliced scallion greens.
8 tablespoons vegetable oil
-For the Dipping Sauce:
2 tablespoons soy sauce.
2 tablespoons rice wine vinegar
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
½ teaspoon toasted sesame oil
In a large mixing bowl, combine flour with the boiling water and whisk until dough becomes pliable.
On a floured surface, knead your dough until smooth. Return to a bowl, cover, and let the dough rest in the refrigerator for a 30 minutes to an hour.
Next, divide the dough into about 7-8 sections. Roll each portion into a pancake and brush with sesame oil.
Pile your scallions and mesclun/arugula on, and roll your pancake jelly-roll style, forming a coil. Repeat, then set your rolls into the fridge for 15-20 minutes.
In a large saucepan or skillet, add oil and heat to medium-high.
Roll out your pancakes to around 1/8 inch thickness.
Place your pancakes on the skillet one at a time, flipping once golden brown.
For the sauce, combine all the ingredients in a small mixing bowl.