Pancake spring rolls recipe

Pancake spring rolls recipe

8 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


  • 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

  • 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


  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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