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Pancake Roll With Chilli And Tomato Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Starter 4 Servings

INGREDIENTS

3 T Oil
170 g Lean Pork, shredded
55 g Cooked Prawns
55 g Crab Meat, Crab Sticks
110 g Cabbage, shredded – white
hard
110 g Carrots, shredded
1 c Beansprouts
1 T Light Soya Sauce
1/2 t Salt
2 Cloves Garlic, chopped
1 Onion, sliced
10 Pieces Pancake Roll Skin
medium size
1 ds White Pepper
1 Pinches Vet Sin
6 Water
4 oz Plain Flour
1 t Salt
3 Red Chillies, fresh
1 Clove Garlic
1 T Tomato Sauce
Vinegar
Salt and Sugar to Taste

INSTRUCTIONS

Pancake Roll Filling  Heat oil in wok and fry garlic until golden
brown. Add in onion and  fry till soft. Add in pork and stir fry until
cooked. Add in cabbage,  carrots, soya sauce, salt, pepper and vet sin.
Fry for 2 minutes.  When vegetables are soft, add prawns, crab meat and
beansprouts. Stir  well, taste and remove from wok. Cool on a plate.
Pancake Roll Skin  8. Make the batter mix (paint with a 2 inch brush
onto a large  non-stick omelette pan.  9. Cook on a medium hot plate
until the batter bubbles off the pan  bottom. Cool pan with wet paper
to cool down the pan between each  pancake skin. Remove the skin.  10.
Using a heaped tablespoon of each roll, wrap as follows:  11. Damp
edges with 1 tablespoon of cornflour dissolved in 3  tablespoons of
water.  12. Heat oil to 350°f / 180°c. Deep fry pancake rolls a few
at a  time until golden brown. Drain and serve hot. Pancake rolls are
an  excellent buffet dish.  13. Pancake rolls can be bought in Chinese
Stores. They can be kept  frozen until ready to use. The filling must
be fairly dry and filled  at the last moment or else the skins tend to
get soggy and won't  crisp properly when fried. Do not overload the
wrapper, or it will  burst open fried.  Chilli and Tomato Sauce  14.
Combine all the ingredients and serve as a dip.  15. Wanton skins are
available from most Chinese stores. The unused  skin can be kept in the
fridge in foil for at least a week. They can  also be kept frozen.  16.
Wantons can be made into large batches, arranged in trays and kept
frozen for several weeks. Use them without thawing. Add some boiled
noodle to the soup to make a substantial lunchtime meal.  Converted by
MC_Buster.  NOTES : Chef:Jennie Siew Lee Cook  Converted by MM_Buster
v2.0l.

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“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 486
Calories From Fat: 317
Total Fat: 35.8g
Cholesterol: 28.1mg
Sodium: 1686.1mg
Potassium: 372.4mg
Carbohydrates: 29.3g
Fiber: 2.2g
Sugar: 2.8g
Protein: 13.2g


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