1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick® Original baking mix
1 1/4 cups milk
8 green onions, chopped (1/2 cup)
Additional hoisin sauce
Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.
Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.
--Adapted from Betty Crocker Quick and Easy Cookbook