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Pancake Spring Rolls |
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| Makes 8 |
Prep 5 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
125g plain flour
1 egg, beaten
275-300ml milk
2 spring onions, very finely chopped
2 tbsp snipped chives
2 tsp sunflower oil for frying
Dipping sauce
2 tbsp rice vinegar
1 tbsp reduced-salt soy sauce
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For the filling
50g cooked rice noodles
1/2 carrot, cut into matchsticks
10cm length of cucumber, deseeded & cut into matchsticks
40g cooked ham, cut into strips (optional)
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The ham can be left out or replaced by chicken or prawns |
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Sift the flour into a large
bowl. Add the egg and pour in the milk, whisking as you
go, to create a smooth batter. Stir through the spring
onion and chives.
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Heat the oil in a large
non-stick frying pan over a medium heat. Pour in a quarter
of the batter and swirl it so it evenly covers the base.
Cook for 2- 3 mins until just golden.
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Loosen the edges of the
pancake with a palette knife and flip it over. Cook for a
further 2 - 3 mins until the underside is golden. Transfer
to a plate and cover with foil to keep warm. Repeat to
make 3 more pancakes..
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Mix the dipping sauce
ingredients in a small bowl. Divide the noodles,
vegetables and ham, if using, between the pancakes, then fold over
the edges, roll up and cut each one in half. Serve with
the dipping sauce.
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DAILY
DINNERS 
