Pancake Roll

Spring pancake roll

I had hard time to come up a name for today’s post. I searched online to see how other people translate it from Chinese to English. Pancake roll is the name I found. The Chinese name I have literately translate to English is spring roll. But it is not the deep fried spring roll at the take away shop. So pancake roll it is. However, it is not a pancake. It is more like a mini wrap. My mum would always serve fried potatoes or lamb mince in those wraps. My favourite!

Ingredients:

mini wrap skin (1 pack),

Stir fried potatoes: potatoes (2), dried chilli (2), garlic (1 clove), spring onion (1), canola oil (2 tablespoons), vinegar (1 teaspoon), salt and pepper.

Stir fried Lamb: Lamb mince (100 g), onion (1), capsicum (1), carrot (1), chilli power (1/2 teaspoon), cumin (1 teaspoon), salt, spring onion and sliced fresh chilli for garnish.

What to do:

  1. To make stir fried potatoes: slice potatoes into thin lines with a knife or a grater. Flash the sliced potatoes with tap water to wash off starch. Heat 2 tablespoons of canola in a wok over medium heat, add dried chilli, garlic and spring onion and fry until garlic is golden. Add sliced potatoes and fry for 1-2 minutes. Reduce the heat and cover with a lid, cook for 2-3 minutes or until the potatoes are cooked. Add vinegar and season with salt and pepper.
  2. To make stir fried lamb: heat 1 tablespoons of canola in a wok over medium heat, add onion and fry until onion is caramelised. Then add lamb mince, diced capsicum and carrot, fry until lamb is cooked. Season with chilli powder, cumin and salt. Garnish with spring onion and sliced fresh chilli.
  3. Serve with mini wrap skin to make mini rolls.
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2 thoughts on “Pancake Roll

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