Chinese pancake rolls are very popular in Chinese fish & chip shops. We used to sell dozens of them in my parents’ chippy. Five times bigger than the mini spring rolls served in Cantonese restaurants, these large cylindrical parcels are packed full of beansprouts and ooze as you bite into them.
- Preparation times: 20 minutes
- Cooking times: 15 minutes
- Serves: 4-8
For the filling
- 1 tbsp groundnut oil
- 2 spring onions (scallions), sliced
- 2 garlic cloves, crushed
- 6 cm (2½in) piece of fresh ginger, peeled and finely chopped
- 1 large carrot, peeled and finely shredded
- 40 grams (¼ cup) tinned water chestnuts, roughly chopped
- 30 grams (¼ cup) tinned bamboo shoots, roughly chopped
- 6 baby corn cobs, cut into quarters length-ways
- 150 grams (3 cups) beansprouts
- 40 grams (1½oz) shredded char siu pork (or purchase from a Chinese supermarket)
- 40 grams (1½oz) cooked chicken, shredded
- 30 grams (1 oz) cooked and peeled prawns (shrimp) 1 tbsp light soy sauce
- ½ tsp salt
- ¼ tsp white pepper
- ½ tbsp dark soy sauce
- 1 tsp sesame oil
- 8 spring roll wrappers (21.5 cm/8½in square), defrosted in the packet before separating
- 2 tbsp cornflour (cornstarch)
- 1 egg, beaten
- groundnut oil for deep-frying
Heat a wok over high heat until hot. Add the 1 tablespoon of oil, followed by the spring onions, garlic, ginger and carrot. Stir-fry for 2–3 minutes until soft. Add the water chestnuts, bamboo shoots, baby corn, beansprouts, pork, chicken, shrimps, light soy sauce, salt and pepper and stir-fry for a further minute. Add the dark soy and mix thoroughly, then turn off the heat and add the sesame oil. Transfer to a bowl and leave the filling to cool.
In a small bowl, mix the cornflour with a tablespoon of the beaten egg. Place a wrapper on a board with a corner pointing towards you and brush the edges with the cornflour and egg mixture. Spoon 2–3 generous tablespoons of filling into the center of the wrapper, fold the corner over the filling, turn in the side corners to enclose and create a large fat sausage shape, then roll towards the final corner. Brush with the remaining beaten egg and seal.
Repeat with remaining wrappers and filling.
Pour enough oil into a wok so the pancake rolls can float, heat to 160°C (325°F) and deep-fry the spring rolls in batches of two for 5–6 minutes, or until golden brown. Remove to a wire rack or a plate lined with kitchen paper. Once all of the pancake rolls are cooked, serve hot.
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