Duck or Chicken Pancake Rolls

Sheets Pancake Roll Pastry

1 Mug of fine chopped Duck meat

1 Mug of Cooked Rice

1 Grated medium Carrot and a few peas

4 Cloves crush Garlic

1 Finely chopped Onion

1 Mug of Bean Sprouts

1 Mug of fine shredded Cabbage

1 Teaspoon Salt to taste

1 Dessert spoon of white sugar (optional)

1/2 a Mug of Hoi Sin or Plum Sauce

1/4 a Mug of Dark Soy Sauce

1/4 a Mug of Sweet Chilli Sauce

1 Egg White

Cooking oil for frying

Combine all the vegetables in a wok or pan and cook until al dente or soft to the crunch, add the salt, sugar. Add the Hoi Sin, Soy and sweet Chilli sauce and combine, Place into a mixing bowl.

Next add the finely chopped Chicken or Duck and the cooked Rice, blend well. Add everything to the mixing bowl and allow to cook, “you are ready to Roll”

Pancake Roll Sheets often come frozen, so remove from the freezer for 1 hour then separate around 10-12 sheets. Other brands are available.

Lay one sheet on the chopping board and place about 2 heaped dessert spoons of filling in the bottom left corner and tightly fold over the pastry. Halfway through, tuck in both sides and brush egg white on the remaining pastry, then complete the roll.

Continue this process until you have finished the filling

Heat about 1 inch of oil in a wok, have a tray and cooling rack next to it to drain the finished rolls, you can use a deep fat fryer set on medium heat.

To test the oil is hot enough dip one end of a roll into the oil, if it starts to bubble it’s ready. I normally cook 2-3 at the same time. They only require about 25 seconds each side, so turn them gently until golden brown. Remove from the oil and drain.

That’s it, they are ready to eat.