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Spring Roll Style Pancakes




Source of Recipe


Brian Turner from Ready Steady Cook


List of Ingredients




For the pancakes
2 eggs, lightly beaten
110g/4oz plain flour
290ml/½ pint milk
1 tbsp dill, chopped
2 tbsp vegetable oil
For the filling
1 clove garlic, crushed
1 tbsp vegetable oil
handful beansprouts
55ml/2oz white wine
6 tomatoes, chopped
handful noodles, precooked
1 tbsp coriander, chopped
1 egg, lightly beaten
3 tbsp vegetable oil to fry with
4 tbsp soy sauce to dip with

Recipe



1. To make the pancakes - put the flour into a bowl and make a well.
2. Add the eggs and slowly add the milk and beat to make a smooth batter.
3. Stir in the dill.
4. Put some oil in a frying pan and smear it over the bottom of the pan to coat.
5. Heat and then make 4-6 thin pancakes.
6. To make the filling - fry the garlic in the oil for one minute.
7. Add to the pan the beansprouts and tomato and white wine and simmer for two minutes.
8. Add the noodles and coriander and simmer for two minutes.
9. Pile a quarter of the filling into middle of each pancake and roll up into a spring roll shape.
10. Dip the roll into the egg to coat and shallow fry in oil for 3-4 minutes.
11. Serve with a bowl of soy sauce to dip into.