Instructions: 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 wont 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.

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