Dim Sum And Appetizer Recipes - Pancake Rolls (Spring Rolls)

Ingredients

PANCAKE ROLLS BATTER:

• 4 oz plain flour
• pinch salt
• 1 egg
• 1/2 pint (1 1/4 cups) water

FILLING:

• 1 level tbsp each raw pork, ham and chicken
• 1 tbsp bean sprouts
• 1 level tbsp Chinese mushrooms
• 1 level tbsp canned bamboo shoots (optional)
• 1 dessertspoon oil
• 1 finely chopped onion
• 1 level tbsp shrimps
• pinch each salt, sugar and M.S.G.
• few drops soy sauce
• 1/2 tsp ginger sherry (see above recipe)
• sprigs parsley to garnish
  Method:
• TO MAKE BATTER: Sift the flour and salt into a basin. Make a well in the centre. Drop in the egg gradually stir in the water to make a very thin batter about the thickness of thin cream. Set aside for an hour.
• TO MAKE FILLING: Cut the pork, ham and chicken into thin strips. Pick over the bean sprouts an discard any empty seed cases. Cut the stalk-less mushrooms and bamboo shoots into thin slices.
• Heat the oil in the frying-pan and cook the onion for 1/4 minute. Add the 3 meats and cook for 1 minute. Add the bean sprouts and shrimps and cook for 1/4 minutes, then add the mushrooms and bamboo shoots and cook for 1/3 minute more, tossing the mixture.
• Add the seasoning, soy sauce and sherry and turn the mixture over a reduced heat for not more than 1/2 minute to coat it with the flavorings. Leave to become cold.
• TO MAKE THE PANCAKES: Very lightly oil a frying-pan 7-8 inches in diameter, and get if fairly warm. Pour 2 tablespoons of the batter into the pan and turn it this way and that to coat the bottom. (If the pan is too hot, you will have a little difficulty in spreading the batter evenly.)
• Raise the heat a little and gently cook the pancake on one side only. Repeat until all the batter, except a dessertspoon, has been used. This amount of batter will make 4-5 pancakes. Lay each pancake, cooked side down.
• When ready to fill them, turn each pancake over. Place a portion of the filling on one half of each pancake and bring the other side up and over it.
• Brush each of the ends with a little of the batter reserved for the purpose. Bring them up and over and very gently press them to form the pancake into a neat ticklish roll.
• Heat oil in a deep pan. (370F or 193C). Cook the pancakes till a pale golden color. Lift them out and roll on to a piece of absorbent kitchen paper. Arrange the pancakes on a heated serving dish and garnish with parsley. 
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