These are something i fell in love with when travelling around Asia a lot of years ago. You could pick different variations of these little stuffed rolls up at the side of the road just about everywhere. You can load them with nearly anything so feel free to go crazy and deviate from the recipe this is just a good base.

Ingredients

• 6 lg Egg

• 2 tbs Rice flour

• 100 ml Cold water

• 1 tsp Turmeric

• 2 tsp light soy

• 2tsp fish sauce (optional)

• 2 med Carrot

• 2 med Red pepper

• 1 portion of rice noodles

• 1 can Bamboo shoots

• Garlic, crushed (however much you feel)

• 1 inch Ginger, grated

• 1 bunch Spring onions

• Fresh green salad and herbs as you like.

• Feel free to add anything else you fancy

How to make it

This recipe is all about the prep. Firstly we’ll get everything evenly sliced and ready to go, You can get your wok on heating at this point too. and quickly cook off your rice noodles as per the instructions.

Start with your spring onions, salad greens and herbs. Set aside for later, These are the last things in our rolls.

Next up are the rest of our veggies, nice and thinly sliced. Then very quickly stir fry them all in your nice hot wok, with the garlic and ginger. You can add extra aromatics at this point if you wanted but i like to keep it simple. Set the filling aside and give your wok a little clean.

In a bowl, mix together the eggs, water, rice flour, soy and fish sauce. it should make a nice smooth runny batter, more like an omelette than a pancake.

Once again you want to get your wok nice and hot. Add a small amount of oil to season it. Ladle in some of your batter and swirl it around your pan and slightly up the sides to create a large, even, thin pancake. within a couple of min the top surface should be set and you are ready to fill. A generous amount of filling, then some of the raw greens/onions, try and keep it in the straight line down the middle. Fold over one edge with a spatula and roll the pancake over, this is probably the hardest part o the whole thing and shows you where you missed with the oil.

You can eat these hot from the pan or cold as a packed lunch. They are squidgy, fresh little flavour bombs.