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 parcels 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
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.
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.
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 wrapper.
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.
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.
Remove the 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