Chinese Dim Sum
Chinese Dish with Fried Vegetables

Pancake Rolls

Chinese Pancake Roll




  • spring roll pastry 10in/125cm square
  • ½ egg (beaten)
  • 2 tbsp of oil (for cooking fillings)
  • Sunflower oil (for deep-frying)
  • 12oz/300g beansprouts
  • 12oz/300g shrimp or/and chicken (minced or finely chopped)
  • 6oz/150g bamboo shoots


How to cook

  • Heat oil and fry garlic until light brown
  • Add all other ingredients and stir-fry for 3 minutes, meat first
  • Allow to cool
  • Place 2 tbsp of filling towards corner of pastry and roll over once, fold in sides and roll again to make a firm (but not too tight) roll, sealing edges with a light brush of egg.
  • Fry in hot (not smoking) oil until golden brown


Remember safety in the kitchen, never leave heating oil unattended