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Ingredientes
- 3 Tbsp. Oil
- 170 gm Lean Pork, (shredded)
- 55 gm Cooked Prawns
- 55 gm Crab Meat, (Crab Sticks)
- 110 gm Cabbage, (shredded - white hard)
- 110 gm Carrots, (shredded)
- 1 c. Beansprouts
- 1 Tbsp. Light Soya Sauce
- 1/2 tsp Salt
- 2 x Cloves Garlic, (minced)
- 1 x Onion, (sliced)
- 10 piece Pancake Roll Skin, (medium size)
- 1 dsh White Pepper
- 1 pch Vet Sin
- 6 fl ounce Water
- 4 ounce Plain Flour
- 1 tsp Salt
- 3 x Red Chillies, (fresh)
- 1 x Clove Garlic
- 1 Tbsp. Tomato Sauce
- Â Â Vinegar
- Â Â Salt and Sugar to Taste
Direcciones
- Pancake Roll Filling
- 1. Heat oil in wok and fry garlic till golden.
- 2. Add onion and fry until soft.
- 3. Add pork and stir fry till cooked.
- 4. Add cabbage, carrots, soya sauce, salt, pepper and vet sin.
- 5. Fry for 2 min.
- 6. When vegetables are soft, add in prawns, crab meat and beansprouts.
- 7. Stir well, taste and remove from wok. Cold on a plate.
- Pancake Roll Skin
- 8. Make the batter mix (paint with a 2 inch brush onto a large non-stick omelette pan.
- 9. Cook on a medium warm plate till the batter bubbles off the pan bottom.
- Cold pan with wet paper to cold down the pan between each pancake skin.
- Remove the skin.
- 10. Using a heaped Tbsp. of each roll, wrap as follows:
- 11. Damp edges with 1 Tbsp. of cornflour dissolved in 3 Tbsp. of water.
- 12. Heat oil to 350 f / 180 c. Deep fry pancake rolls a few at a time till golden. Drain and serve warm. Pancake rolls are an excellent buffet dish.
- 13. Pancake rolls can be bought in Chinese Stores. They can be kept frzn till ready to use. The filling must be fairly dry and filled at the last moment or possibly else the skins tend to get soggy and will not crisp properly when fried. Don't overload the wrapper, or possibly it will burst open fried.
- Chilli and Tomato Sauce
- 14. Combine all the ingredients and serve as a dip.
- 15. Wanton skins are available from most Chinese stores. The unused skin can be kept in the fridge in foil for at least a week. They can also be kept frzn.
- 16. Wantons can be made into large batches, arranged in trays and kept frzn for several weeks. Use them without thawing. Add in some boiled noodle to the soup to make a substantial lunchtime meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 116 | 38% |
| Total Fat 13.07g | 16% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.26g | |
| Cholesterol 45mg | 15% |
| Sodium 1293mg | 54% |
| Potassium 408mg | 12% |
| Total Carbs 29.47g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.83g | 3% |
| Protein 16.67g | 27% |
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