Chineasy does it: Pancake rolls 

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Chineasy does it: Pancake rolls

By Kwoklyn Wan

Published: | Updated:

 

These large parcels are packed full of beansprouts, and can be eaten alone or dipped in your favourite sauce. 

PREP 30 MINS

COOKING TIME 25 MINS

SERVES 4

300g beansprouts

6 baby corn, quartered lengthways

30g bamboo shoots, roughly chopped

220g shredded char siu pork (available in Chinese supermarkets or see Char Siu Puffs recipe in my book)

8 x 22cm frozen spring roll wrappers, defrosted

FROM THE STORE CUPBOARD

oil for frying

3 tbsp light soy sauce

1 tsp salt

½ tsp white pepper

2 tsp sugar

  • Place a wok over a high heat until hot. Add 1 tablespoon of oil along with your beansprouts and stir-fry for 1 minute before adding the baby corn and bamboo shoots. Stir-fry for a further 1 minute and then 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.
  • Once the mixture has fully cooled, place a spring roll wrapper on a board with one corner pointing towards you and brush the edges with water. Spoon 2-3 generous tablespoons of 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, then roll towards the final corner. Use a little more water to help seal the wrapper. Repeat with the remaining wrappers and filling.
  • Pour enough oil into a deep-sided wok so that once the pancake rolls are added they can float. Heat the oil to 170C 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 the pancake rolls are cooked, serve hot.

TIP If you’re making ahead, the unfried rolls can be frozen for up to a month in a sealed container. Uneaten fried rolls can also be stored in a sealed container in the fridge for up to 3 days and enjoyed as a cold snack. The cooked rolls may lose some of their crispness in the fridge but can be refreshed with a second flash in the wok or baked in the oven on a wire rack; however, please make sure the contents are fully reheated before eating if using either method.