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Kwoklyn’s Pancake rolls

Try your hand at these delicious pancake rolls to serve up a treat at your Big Lunch.

Eaten alone, or dipped into your favourite sauce, these spring rolls are packed full of beansprouts and ooze as you bite into them!


  • 300g (6 cups) beansprouts
  • 6 baby corn, quartered lengthways
  • 30g (1/4 cup) bamboo shoots, roughly chopped
  • 1 cup shredded char siu pork
  • 8 x 22cm (8 1/2 inch) spring roll wrappers
  • 3 tbsp light soy sauce
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 2 tsp sugar


Pancake rolls and some really great looking dipping sauce
Step 1

Place a wok over a high heat. Add 1 tbsp of oil along with the beansprouts and stir-fry for 1 minute, then add the baby corn and bamboo shoots and stir-fry for another minute.

Step 2

Add the shredded pork, soy sauce, salt, pepper and sugar. Continue to stir-fry for a few more minutes until everything is well combined and cooked all the way through. Place a colander over a large bowl and tip the mixture in, to cool and drain.

Step 3

Place a spring roll wrapper on a board with one corner pointing towards you and brush the edges with water. Spoon 2-3 tablespoons of the cooled mixture into the centre of the spring roll wrapper.

Step 4

Fold the bottom corner up over the filling, fold the side corners in to enclose the filling, and create a large fat sausage shape, and then roll towards the final corner. Use a little water to help seal the wrapper. Repeat with remaining wrappers.

Step 5

Pour enough oil into a deep-sided wok, so that once the pancake rolls are added, they can float. Heat the oil to 170C (340F) and cook the spring rolls two at a time for 7-9 minutes or until golden brown.

Step 6

Remove the pancake rolls from the oil and place on a wire rack or a plate lined with kitchen paper. Once all of the pancake rolls are cooked, serve hot and enjoy!


Recipe courtesy of Chinese Takeaway in 5 by Kwoklyn Wan, Quadrille. Photos ©Sam Folan