When the dough has been defrosted, cut them into 1 inch cubes and roll them into balls
Dust the counter and your rolling pin with flour
With your palm, press down the ball of dough to form a flatter circle. Use a rolling pin to roll it out thinly, approximately ⅛ inch thin
Using a brush or a back of a spoon, thinly brush on some miso onto the pancake
Add a thin layer of the spiced scallion mix evenly over the pancake and then roll it up and pinch the ends
Coil the roll tightly and tuck in the end onto the bottom of the coil
Using your palm, smash down where you tucked in the end on the bottom to flatten out the pancake and to seal the pancake properly so it doesn't come apart when you are rolling it
Dust the counter top and rolling pin lightly with flour and roll out the pancake thinly again (approximately ⅛ inch) A thinner pancake makes a crispier and less doughy texture.
Place it on a piece of parchment/wax paper and repeat the process with the rest of the dough balls until all the pancakes have been made.