Pancake spring rolls recipe

Pancake spring rolls recipe

10 ratings

Celebrate Chinese New Year with these simple spring rolls filled with ham, noodles and raw veg. They're great for making with the kids – let everyone customise their own for a fun celebratory feast. See method

  • Serves 8 (makes 8)
  • 15 mins to prepare and 15 mins to cook
  • 108 calories / serving
  • Healthy

Ingredients

  • 125g plain flour
  • 1 egg, beaten
  • 275-300ml milk
  • 2 spring onions, very finely chopped
  • 2 tbsp snipped chives
  • 2 tsp vegetable or sunflower oil, for frying

For the filling

  • 50g cooked rice noodles
  • ½ carrot, cut into matchsticks
  • ¼ red pepper, cut into matchsticks
  • 10cm length of cucumber, deseeded and cut into matchsticks
  • 40g cooked ham, cut into strips

For the dipping sauce

  • 2 tbsp rice vinegar
  • 2cm piece ginger, grated
  • 1 tbsp reduced-salt soy sauce

Each serving contains

  • Energy

    460kj
    108kcal
    6%
  • Fat

    3g 4%
  • Saturates

    1g 4%
  • Sugars

    4g 4%
  • Salt

    0.4g 9%

of the reference intake
Carbohydrate 17.2g Protein 5g Fibre 1.3g

Method

  1. 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.
  2. Heat the oil in a large nonstick frying pan over a medium heat. Pour in a quarter of the batter and swirl it around the pan so it thinly and evenly covers the base. Cook for 2-3 mins until just golden.
  3. 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.
  4. Mix the dipping sauce ingredients in a small bowl. Divide the noodles, vegetables and ham between the pancakes, then fold over the edges, roll up and cut each one in half. Serve with the dipping sauce.

Tip: Swap the ham for roast chicken, small prawns or cooked mushrooms.

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