Falang Roll
Delight your taste buds with the vibrant flavors of the Falang Roll, a fusion-inspired culinary delight that combines soft homemade flatbread with a savory, spiced filling of shredded chicken or tofu, crisp julienned carrots, and crunchy cabbage. With a perfectly balanced blend of soy sauce, rice vinegar, and chili garlic sauce, these rolls deliver a satisfying mix of tangy, spicy, and umami flavors in every bite. Made from scratch, this recipe features an easy-to-make dough that transforms into golden, pillowy flatbreads, which are expertly rolled around the flavorful stir-fried filling. Ideal for a quick dinner, party snack, or lunch on the go, these Falang Rolls are not only deeply satisfying but also endlessly customizable. Serve them warm with your favorite dipping sauce, and prepare to impress with this fresh, wholesome, and crowd-pleasing dish.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Vegetable oil
- 1 cup Shredded chicken or tofu (cooked)
- 1 medium Carrot (julienned)
- 1 cup Cabbage (thinly sliced)
- 2 tablespoons Spring onions (chopped)
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Chili garlic sauce
- 1 clove Garlic (minced)
- 1 Egg (for binding, optional)
- 1 tablespoon Butter or oil (for cooking flatbread)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add water and vegetable oil to the flour, mixing continuously until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and rest for 15 minutes.
In the meantime, prepare the filling. Heat 1 tablespoon of oil in a skillet over medium heat and add minced garlic. Sauté for 1 minute until fragrant.
Add the shredded chicken or tofu, julienned carrot, and sliced cabbage to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
Stir in soy sauce, rice vinegar, ground black pepper, and chili garlic sauce. Mix well and cook for 1-2 minutes. Remove from heat and allow the filling to cool slightly.
Divide the rested dough into 8 equal portions and roll each portion into a thin circle (about 8 inches in diameter) using a rolling pin.
Heat a flat skillet or pan over medium heat and lightly grease it with butter or oil. Cook each rolled dough for 1-2 minutes on each side until golden brown and cooked through. Set aside.
To assemble the rolls, place a generous amount of filling on each flatbread. Optionally, brush the edge of the flatbread with beaten egg to help it seal tightly.
Roll the flatbread tightly around the filling, tucking in the sides as you go to create a wrap.
Toast the assembled falang rolls in a skillet or grill pan over medium heat for 1-2 minutes on each side until slightly crispy.
Slice the rolls in half and serve warm with your favorite dipping sauce or chutney.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
