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