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PANCAKE ROLL FILLING
3 tb Oil
170 g Lean Pork; (shredded)
55 g Cooked Prawns
55 g Crab Meat; (Crab Sticks)
110 g Cabbage; (shredded – white
; hard)
110 g Carrots; (shredded)
1 c Beansprouts
1 tb Light Soya Sauce
1/2 ts Salt
2 Cloves Garlic; (chopped)
1 Onion; (sliced)
10 Pieces Pancake Roll Skin;
-(medium size)
1 ds White Pepper
1 Pinches Vet Sin
-PANCAKE ROLL SKIN-
6 fl Water
4 oz Plain Flour
1 ts Salt
CHILLI AND TOMATO SAUCE
3 Red Chillies; (fresh)
1 Clove Garlic
1 tb Tomato Sauce
Vinegar
Salt and Sugar to Taste
Pancake Roll Filling
1. Heat oil in wok and fry garlic until golden brown.
2. Add in onion and fry till soft.
3. Add in pork and stir fry until cooked.
4. Add in cabbage, carrots, soya sauce, salt, pepper and vet sin.
5. Fry for 2 minutes.
6. When vegetables are soft, add prawns, crab meat and beansprouts.
7. Stir well, taste and remove from wok. Cool on a plate.
Pancake Roll Skin
8. Make the batter mix (paint with a 2 inch brush onto a large non-stick
omelette pan.
9. Cook on a medium hot plate until the batter bubbles off the pan bottom.
Cool pan with wet paper to cool down the pan between each pancake skin.
Remove the skin.
10. Using a heaped tablespoon of each roll, wrap as follows:
11. Damp edges with 1 tablespoon of cornflour dissolved in 3 tablespoons of
water.
12. Heat oil to 350?f / 180?c. Deep fry pancake rolls a few at a time until
golden brown. Drain and serve hot. Pancake rolls are an excellent buffet
dish.
13. Pancake rolls can be bought in Chinese Stores. They can be kept frozen
until ready to use. The filling must be fairly dry and filled at the last
moment or else the skins tend to get soggy and won’t crisp properly when
fried. Do not overload the wrapper, or it will burst open fried.
Chilli and Tomato Sauce
14. Combine all the ingredients and serve as a dip.
15. Wanton skins are available from most Chinese stores. The unused skin
can be kept in the fridge in foil for at least a week. They can also be
kept frozen.
16. Wantons can be made into large batches, arranged in trays and kept
frozen for several weeks. Use them without thawing. Add some boiled noodle
to the soup to make a substantial lunchtime meal.
Yields
4 servings
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