Herb crepe rolls with Asian vegetable filling and honey sauce

Name: Herb crepe rolls with Asian vegetable filling and honey sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 1/2 Pot of coriander; 200 ml Milk; 100 g Flour; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small red chillies; 3 TABLESPOONS Sunflower oil; 1 TABLESPOON Sesame seed; 3 TABLESPOONS Soy sauce; 2 TABLESPOONS Honey; 250 g Carrots; 100 g Spring onions; 100 g Bamboo shoots (canned); 7-10 Tbsp Asia Chives

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 bunch Parsley
1/2 Pot of coriander
200 ml Milk
100 g Flour
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small red chillies
3 TABLESPOONS Sunflower oil
1 TABLESPOON Sesame seed
3 TABLESPOONS Soy sauce
2 TABLESPOONS Honey
250 g Carrots
100 g Spring onions
100 g Bamboo shoots (canned)
7-10 Tbsp Asia Chives

Directions

1
Wash herbs, shake dry, pluck leaves from the stems and chop. Mix milk, flour, egg and herbs to a smooth dough and season with salt and pepper. Let the dough swell.
2
Wash the chilli and cut into fine rings. Heat 1 tablespoon of oil and roast sesame seeds in it for about 1 minute. Add soy sauce and honey. Peel and clean the carrots, cut them in half lengthwise and cut into thin slices.
3
Clean and wash spring onions and cut into thin slices. Cut the bamboo into thin slices. Heat 1 tablespoon of oil in a large pan. Fry the vegetables for 2-3 minutes while turning them until crisp. Season with salt.
4
Grease a pan (24 cm Ø) with oil, heat it up and bake 4 pancakes one after the other, greasing the pan with oil again and again. Keep the pancakes warm. Fill the pancakes with vegetables, roll them up, cut into thirds and arrange them on plates with the sauce.
5
Garnish with chives.