Pancake Rolls with Chicken and Mushroom Recipes

Ingredients :

250g plain flour

1 egg

300ml water

salt

oil, deep frying

Filling:

1 tbsp oil

1 tsp finely chopped fresh root ginger

2 garlic cloves, crushed

250g chicken breast, skinned and diced

2 tbsp soy sauce

1 tbsp dry sherry

125g mushrooms, sliced

3 spring onion, chopped

50g cooked peeled prawns

Method :

Sift the flour and a pinch of salt into a bowl, add the egg and beat in sufficient water to make a smooth batter.
Use to make tin pancakes in a 20cm frying pan.
To make the filling, heat the oil in a pre-heated wok or frying pan.
Add the ginger and garlic and fry for 30 seconds, add the chicken and brown quickly.
Stir in the soy sauce and sherry, then the mushrooms and spring onions.
Increase the heat and cook for 1 minute, remove from the heat, stir in the prawns and cool.
Place 2-3 tbsp of the filling in the centre of each pancake.
Fold in the sides and form into a tight roll, sealing the edge with a little flour and water paste.
Heat the oil in a deep-fryer or large saucepan to 350-375F or until a cube of bread browns in 30 seconds.
Deep-fry the rolls, a few at a time, for 2-3 minutes.
Drain on kitchen paper, then serve.

Serves 5