Chive Pancake Rolls Recipes

Weather here is getting much warmer now so I like to create some simple and light for lunch. I have been craving for some fresh popiah (fresh spring rolls) since I came back from Malaysia but it was just too bad I can’t get any fresh spring roll wrappers here. Unlike in Malaysia where you can get it from the market. This is what I came up with and it's not too difficult to make. You can make this into vegetarian and all you have to do is just replace the shrimp with some tofu.

Ingredients for pancake

1 cup of flour
1 egg
1 tbsp of oil
1 ½ cup water
1 tsp of salt
A small bunch of chives – cut small

In a medium bowl, mix plain flour, egg, oil, water and salt then make into a smooth batter. Set aside for 30 minutes. When you are ready to make the pancake, add in the chives.

Filling:

3 cups of shredded jicama
1 carrot – julienned
10 shrimps – peeled, clean and roughly chopped
1 small chili – chopped
2 cloves of garlic
1 small onion – sliced thinly

Seasoning:

½ cup of water or chicken stock
1 tbsp of oyster sauce
1 tbsp of soy sauce
½ tsp of sugar
1 tsp of cornstarch
Salt and pepper to taste

1. Mix all the seasoning ingredients in a bowl and set it aside. In a pan, heat up 2 tbsp of oil, stir fry garlic and onion until soft and fragrant.
2. Add in shrimps, chili, carrot, shredded cabbage and stir-fry for a minute and then add in the seasoning. Continue to cook until the gravy thickens and reduced. Check the seasoning. Dish out and set it aside.
3. Heat up a non-stick pan over low heat; brush a little oil to the pan.
4. Pour some batter to the pan and swirl into a round thin pancake. Let it cook and then flip the pancake over and cook for another a few second.
5. To assemble the roll, put some filling on top of the pancake, and roll it up like a spring roll.


Note : You can replace the jicama with shredded cabbage or any kind of vegetables you like.