Finely chop green onions, keeping white and dark green parts separate. Set aside 1 tablespoon of dark green onions for the sauce.

Place 1 wrapper on a cutting board. Add 2 tablespoons oil to a small bowl. Brush a thin layer of oil on wrapper and lightly sprinkle with salt. Sprinkle a thin, even layer of green onions on wrapper and cover with a second wrapper. Lightly press wrapper into green onions. Repeat process until 5 wrappers are stacked. Cut off corners of the wrapper stack to make a circle shape. Using a rolling pin, gently roll out wrapper stack until 5" to 6" in diameter, rotating the pancake to keep a round shape. Repeat with remaining wrappers and green onions.

In a 10" nonstick skillet, heat 1 tablespoon oil on medium. Add 2 pancakes to skillet and cook 2 to 3 minutes per side, until golden brown and crisp. Transfer cooked pancakes to a paper towel-lined plate. Repeat with remaining oil to cook pancakes until golden brown.

In a small bowl, combine soy sauce, vinegar, sugar, 6 tablespoons water, reserved dark green onions and crushed red pepper, if desired. Cut pancakes into wedges. Add pancake wedges to a serving platter with sauce.

Source: Hannaford fresh Magazine, January February 2024