Crispy Chinese Pancake Rolls

Crispy Chinese Pancake Rolls


  • 6

    Number of People

  • Cheap


  • Easy


  • Prep time

  • Cook time


  • 6 pancakes (fried on one side only)
  • 1 small onion (chopped)
  • 100g thinly sliced mushrooms
  • 25g butter
  • 1 coarsely grated carrot
  • 50g bean sprouts
  • 1 tbsp soy sauce
  • Salt and pepper
  • 1 beaten egg


In a frying pan, heat the butter and fry the onion and mushrooms.

Add the carrots and bean sprouts, fry for 1 minute.

Add the soy sauce and seasoning.

Brush the cooked side of the pancake with beaten egg. Place the filling down the centre of each pancake, leaving 4 cm uncovered at either end.

Fold in the sides to within 2cm of the middle. Brush with more beaten egg and roll up from the unfolded edge.

Chill for 1 hour.

Place a few pancake rolls in the basket and fry for 3 -5 minutes at 190°C until crisp and golden brown.

Fry the remaining rolls and serve hot or warm.

Products for this recipe