Mix all ingredients and form batter.
Make thin round pancakes on a hot griddle.
Do not over roast.
Heat oil in a wok, add all vegetables.
Stir fry, add noodles.
Season with salt, chilli sauce and green chilli.
How to Fry
Put oil in a kadai to deep fry.
Place some filling on a pancake end to end.
Fold ends and hold, then roll in a tight roll
Seal edge with water. (or a paste of cornflour and water)
Deep fry till golden brown.
Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.
Making time: 45 minutes
Makes: 5 servings
Shelflife: Best fresh only.
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tsp. capsicum thinly sliced
1 bunch spring onion cut 1pieces
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
salt to taste
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil
Introduction to Chinese Dishes