Pancakes with spring roll filling

Name: Pancakes with spring roll filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 eggs ( size M ); 1/4 l Milk; 7-10 Tbsp Salt; 100 g Flour; 2 TABLESPOONS Sesame Paste; 2 Carrots; 1 Stalk leek (leek); 400 g Chinese cabbage; 100 g Alfalfa sprouts; 2 TABLESPOONS + 4 tsp oil; 400 g Minced pork; 7-10 Tbsp Pepper; 3 TABLESPOONS Soy sauce; 100 ml Chilli sauce for chicken; 4 TSP Sesame seed; 7-10 Tbsp Chives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 eggs ( size M )
1/4 l Milk
7-10 Tbsp Salt
100 g Flour
2 TABLESPOONS Sesame Paste
2 Carrots
1 Stalk leek (leek)
400 g Chinese cabbage
100 g Alfalfa sprouts
2 TABLESPOONS + 4 tsp oil
400 g Minced pork
7-10 Tbsp Pepper
3 TABLESPOONS Soy sauce
100 ml Chilli sauce for chicken
4 TSP Sesame seed
7-10 Tbsp Chives

Directions

1
Mix eggs, milk, 1 pinch of salt, flour and sesame paste until smooth. Leave to swell for 10 minutes. Peel the carrots, wash and cut into strips. Clean and wash the leek and cut into rings. Clean the cabbage, cut into quarters and cut out the stalk.
2
Heat the remaining raspberries, puree and pass through a sieve, squeeze out the gelatine and stir into the puree. Whip the rest of the cream until stiff, add vanilla sugar and spread on the cake. Let the raspberry puree cool down a bit, put it into a small plastic bag, cut off a small corner.
3
Add leek and cabbage and fry for another 3 minutes. Stir in soy and chilli sauce. Add sprouts. Keep the filling warm. Heat 1 teaspoon of oil in a frying pan. Add 1 teaspoon sesame seeds.
4
Add 1/4 of the dough and bake from both sides. Bake the rest of the dough in the same way. Put the pancakes on plates. Put the vegetable mince mixture on 1 half of each pancake and fold the other half over.
5
Garnish with chives. Add the rest of the vegetables.