Ingredients

• 100gms. plain flour
• 2 eggs beaten
• 150 ml. milk
• I talsp. oil. Oil for frying also.

For the filling

• 1 tsp. salt
• 1 ¼  tsp. black pepper
• 1 ¼ tsp. cornflower
• 100 gms. pork, cut into thin strips
• 2 tblsps. soy (soya) sauce
• 6 springs onions, chopped
• 100 gms. carrots, cut into thin strips
• 100 gms. bamboo shoots, cut into thin strips
• 100 gms. beansprouts
• 200 gms. peeled pruwns, defrosted if frozen, chopped.

Method

1. Sift flour into a mixing howl. Add eggs, milk, oil and 75 ml. oil cold water.
2. Beat to make a smooth batter.
3.  Heat a little oil in a heavy-based frying pan. Pour off the excess. Pour a little batter into the pan and, swirl over the base. Cook over moderate flame until the underside is golden. Slide pancake on a grease proof paper. Make eleven more pancakes, cooking each on one side only.
4. To make the filling, place all, pepper, corn flour, pork and soy (soya) sauce in a bowl and mix well. Heat 4 tblsps. oil in a wok or frying pan (large and small). Add the pork and stir. Fry over high flame for 30 seconds. Remove with slotted spoon. Now add the onions and stir fry for 2 to 3, seconds. Add the carrots, bamboo shoots, bean sprout and prawns. Stir, frying each for a few seconds before the next addition. Remove from the flame and stir in pork. Allow to cool slightly.
5. Divide filling between pancakes, placing it on the cooked side. Fold the sides over the filling, into a roll.
6. Heat a little oil in the pan. Fry the rolls, a few at a time, until crisp and golden. Drain and serve.