Pancake spring rolls recipe
Celebrate Lunar 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
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 108.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 17.2gProtein 5.0gFibre 1.3g
Method
- 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.
- 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.
- 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.
- 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.
- See more Chinese recipes
