• Ingredients

4 tsp veg oil

1-2 cloves of garlic , crushed

225g/8 oz pork mince

225/8 oz pak choi, shredded

4 1/2 tsp light soy sauce

1/2 tsp sesame oil

8 spring roll skins ,25cm/10 inch

oil for deep-frying

 

 

  • Method

heat the veg oil in a wok, add the garlic and stir fry for 30 seconds, add the pork and brown .

Add the shredded pak choi, soy sauce and sesame oil and cook for 2-3 minutes, remove from the heat and set aside to cool.

on a work surface spread out the spring roll skins and spoon 2 tablespoons of the pork mixture along on edge of each , roll the skins over once and fold  the sides in then roll the rest .brushing the edge with a tiny bit of water to seal. set aside for 10 minutes.

 

head the oil for frying in the wok until hot enough to deep fry.  fry spring rolls for 3-4 minutes until golden brown .

remove from the oil and drain

 

perfect served with chilli sauce ( see chilli sauce recipe)

 

filling can be adapted to suit personal taste

 

 

 

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2 thoughts on “Pancake Rolls

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