Pancake Rolls
Ingredients
- spring roll pastry 10in/125cm square
- ½ egg (beaten)
- 2 tbsp of oil (for cooking fillings)
- Sunflower oil (for deep-frying)
- 12oz/300g beansprouts
- 12oz/300g shrimp or/and chicken (minced or finely chopped)
- 6oz/150g bamboo shoots
How to cook
- Heat oil and fry garlic until light brown
- Add all other ingredients and stir-fry for 3 minutes, meat first
- Allow to cool
- Place 2 tbsp of filling towards corner of pastry and roll over once, fold in sides and roll again to make a firm (but not too tight) roll, sealing edges with a light brush of egg.
- Fry in hot (not smoking) oil until golden brown
Remember safety in the kitchen, never leave heating oil unattended