Chinese Takeaway in 5: Kwoklyn Wan’s pancake rolls

These large parcels are packed full of beansprouts, and can be eaten alone or dipped in your favourite sauce.

pancake rolls
Sam Folan



300g beansprouts
6 baby corn, quartered lengthways
30g bamboo shoots, roughly chopped
220g shredded char siu pork (available in Chinese supermarkets or see Char Siu Puffs recipe in my book)
8 x 22cm frozen spring roll wrappers, defrosted

Oil for frying
3 tbsp light soy sauce
1 tsp salt
1⁄2 tsp white pepper
2 tsp sugar

  1. Place a wok over a high heat until hot. Add 1 tablespoon of oil along with your beansprouts and stir-fry for 1 minute before adding the baby corn and bamboo shoots. Stir-fry for a further 1 minute and then add the shredded pork, soy sauce, salt, pepper and sugar.
  2. Continue to stir-fry for a few more minutes until everything is well combined and cooked all the way through. Place a colander over a large bowl and tip the mixture in to cool and drain.
  3. Once the mixture has fully cooled, place a spring roll wrapper on a board with one corner pointing towards you and brush the edges with water. Spoon 2-3 generous tablespoons of mixture into the centre of the wrapper. Fold the bottom corner up over the filling, fold the side corners in to enclose the filling and create a large fat sausage shape, then roll towards the final corner. Use a little more water to help seal the wrapper. Repeat with the remaining wrappers and filling.
  4. Pour enough oil into a deep-sided wok so that once the pancake rolls are added they can float. Heat the oil to 170C and cook the spring rolls, two at a time, for 7-9 minutes, or until golden brown.
  5. Remove the rolls from the oil and place on a wire rack or a plate lined with kitchen paper. Once all the pancake rolls are cooked, serve hot.

TIP If you’re making ahead, the unfried rolls can be frozen for up to a month in a sealed container. Uneaten fried rolls can also be stored in a sealed container in the fridge for up to 3 days and enjoyed as a cold snack. The cooked rolls may lose some of their crispness in the fridge but can be refreshed with a second flash in the wok or baked in the oven on a wire rack; however, please make sure the contents are fully reheated before eating if using either method.

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Chinese takeaway in 5

Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to or call 020 3308 9193. Free UK delivery on orders over £15.