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Pancake Rolls (Spring Rolls)
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Serves : 4-5
Preparation time : 10 minutes
Cooking time :
7-8 minutes
Ingredients :
PANCAKE BATTER
4 oz. plain flour
Pinch salt
1 egg 1/2 pint (U.S. 11/4 cups) water
FILLING
1 level tablespoon each raw pork, ham and chicken
1 tablespoon bean sprouts
1 level tablespoon Chinese mushrooms
1 level tablespoon canned bamboo shoots
1 dessertspoon peanut oil
1 level tablespoon shrimps
1finely chopped onion
Pinch each salt, sugar and Ve-Tsin
Few drops soy sauce 1/2 teaspoon ginger sherry
Sprigs parsley to garnish
Method :
TO MAKE THE BATTER
Sift the flour and salt into a basin. Make a well in the centre. Drop in the egg and gradually stir in the water to make a very thin batter about the thickness of thin cream. Set aside for an hour.
TO MAKE THE FILLING Cut the pork, ham and chicken into thin strips. Pick over the bean sprouts and 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 in it for 1/4 minute. Add the 3 meats and cook for 1 minute. Add the bean sprouts and shrimps and cook for 1/4 minute, then add the mushrooms and bamboo shoots and cook for 1/3 minute more, tossing the minute about.
Add the seasonings, soy sauce and sherry and turn the mixture about over a reduced heat for not more than 1/2 minute to coat it with the flavourings. Leave to become cold.
TO MAKE THE PANCAKE
Very lightly oil a frying-pan 7-8 inches in diameter, and get it 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 thickish roll.
Have a deep pan half filled with hot peanut oil (380 °F or 193 °C.) To test the heat of the oil drop a slice of raw potato into it. If the potato slice immediately bounces up the oil is the correct temperature. Cook the pancake till a pale golden colour. 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.
Note In spite of what some people believe, there is no mystique about the making of pancake rolls. All one has to bear in mind is that they should be wafer-thin and pliable and are cooked on one side only.
Further, the filling is placed on the cooked side of the pancakes before they are rolled up.
The result of cooking pancake this way is that they are more attractive as their surfaces are not exactly smooth.
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