For the Pancakes

• Mix the flour, the cornflour, salt & oil well with a whisk
• Beat the egg in the water until well mixed and then slowly make the batter and beat until smooth.
• Check the thickness and if too thick add some more water
• Clean the edges of the bowl, cover and set aside for at least half an hour to an hour. But covered well, as you don’t want any skin to form on the batter.
• Heat your frying pan and if need be just with a soaked paper towel rub some oil on the inside.
• With a small ladle, pour some batter into the frying pan and by swirling it around cover the entire base of the pan, but not the sides.
• Within seconds the base will cook. Feel it and if dry on the top, remove onto a lightly cornflour dusted surface.
• Dust a little cornflour between pancakes when you stack them up, this takes away any chances of sweating and sticking.
• So, when you dust the pancake, just a little bit spread the cornflour all over with the palm of your hand ready for the next one.
• When all are done, cover with a cloth kitchen towel and then a lid so that they don’t sweat and remain soft.

Filling

• FIRST RULE: Keep everything cut and ready but preferably separately
• Take a wok if you have one or a deep-frying pan and heat it first for a minute or two
• When you think it is really hot add the oil and as soon as it smokes add the shredded cabbage, keeping the heat on high.
• Do not agitate the pan too much as air entering will render it cold and also make the vegetables stew & wilt completely.
• In a minute add the chopped green chilli & carrot shreds spreading them out. Mix once or twice and let them heat up.
• As soon as the carrot wilts add the green peppers and in half a minute the spring onion and lastly the bean sprouts.
• Once the last two are added, add the soya sauce, pepper and check seasoning after mixing well.
• You may need salt and add this to your taste.
• Turn the heat off and pour the contents into a small colander or strainer held above a bowl.
• If too much liquid drains out then you must reduce it to thicken and add the chicken shreds to it, then mix it into the vegetables again.
• I do and am guilty of adding some chopped coriander once cooled down, not just because I love coriander, but it does give it a great flavour though it will alter the flavour.

To Complete

• Lay the pancakes out on your counter
• Divide the filling into equal parts for the pancakes.
• Leaving two inches or four centimetres from the edge place the filling along that side but keeping an inch away from the ends
• Then apply the egg lightly beaten across the circumference of the pancake
• Fold the sides in over the filling & apply egg again to the exposed area of the pancake and then bring the bottom and then tightly roll the pancake to form a spring roll.
• Any sides not fully sealed apply egg and seal.
• If you have much egg left over, make yourself some scrambled egg and enjoy it.
• Heat the oil until a drop of the beaten egg floats to the surface immediately. Oil needs to be hot but not too hot nor should it be cool as then the spring roll will become greasy. Too hot will colour it but not let it become crisp.
• Drain on kitchen paper towel and enjoy with hot garlic dip

Hot Garlic Dipping Sauce

• Sauté the garlic, chili and spring onion together in a small amount of oil. When fragrant, add in the ketchup and sriracha honey and heat through. Add sugar and salt to taste.