Does anyone else crave Chinese food while watching the Olympic ceremonies in Beijing? We made these lovely little egg rolls to eat while watching the Opening Ceremonies. They tasted really good - I missed a few minutes' worth of fireworks while I stuffed these in my mouth!
You can buy ready-made pancakes (the same ones you use for duck pancakes) from Asian supermarkets, but we made our own for this. The pancakes are really delicate when you make them yourself, and a little fragile when you roll them. But it's worth the extra effort not to succumb to store bought, I think.
To make the pancakes, put 90g of plain flour in a food processor with a pinch of salt, 2 lightly beaten eggs, and 250mL water. Pour the batter (1/4th of it at a time) in to a hot, lightly oiled skillet over high heat. Cook for 2-3 minutes until it is almost set. Slide carefully (usually while swearing) onto a plate, and repeat to make 3 more.
For the filling, slice up a carrot very thinly into little strips, and boil in a small saucepan full of water for 1 minute with a handful of beansprouts. Drain, cool, and mix with a large handful of chopped coriander (cilantro) and 2 chopped spring onions. Place a small mound of filling in the middle of each pancake and roll. Use a little extra wet batter to seal the edges if it starts to fall apart.
Add some oil to the pan you used to make the pancakes, and fry the rolls 2-3 minutes on each side to crisp them up.
To make the dip, mix 185mL chicken or vegetable stock in a saucepan over high heat with a spoonful each of soy sauce, oyster sauce, and flour. Stir and let it boil until it starts to thicken and go smooth. Stick the sauce in a dipping bowl and enjoy!
