Not exactly. These are green onion crepes we used to make semi traditional manicotti. The transition from one culture to another is easy. The vibrant color and intense flavor of these crepes would work wonderfully in a Chinese application. I wonder about XO tomato sauce. Instead of ricotta we could use smoked tofu. And what if we paired them with Peking Duck. And at that point we flip the coin again. Duck bolognese. Cucumber ricotta. Hoisin sauce...
Years Past: