Ingredients
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Procedure
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- Sift the flour, then mix in salt, egg, and enough water to make a smooth batter.
- Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
- Cook both sides of the pancake until golden.
- Repeat the cooking process until all the batter is used up.
- Heat 2–3 tbsp oil in a wok, then add ginger, garlic, and mushrooms, and stir fry for 10–15 seconds.
- Add leeks, and stir fry for about 1 minute. Add carrots and cabbage, then cook, tossing the vegetables until they are crisp-tender.
- Add the bean sprouts, salt, pepper, and soya sauce. Cook, stirring, for 2 minutes.
- Set the filling aside to cool.
Assembly
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- Place 2–3 tbsp of the filling in the center of each pancake.
- Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
- Deep fry in hot oil until golden.
- Serve hot.