Crispy Chinese Pancake Rolls

• 6 pancakes (fried on one side only)
• 1 small onion (chopped)
• 100g thinly sliced mushrooms
• 25g butter
• 1 coarsely grated carrot
• 50g bean sprouts
• 1 tbsp soy sauce
• Salt and pepper
• 1 beaten egg

In a frying pan, heat the butter and fry the onion and mushrooms.

Add the carrots and bean sprouts, fry for 1 minute.

Add the soy sauce and seasoning.

Brush the cooked side of the pancake with beaten egg. Place the filling down the centre of each pancake, leaving 4 cm uncovered at either end.

Fold in the sides to within 2cm of the middle. Brush with more beaten egg and roll up from the unfolded edge.

Chill for 1 hour.

Place a few pancake rolls in the basket and fry for 3 -5 minutes at 190°C until crisp and golden brown.

Fry the remaining rolls and serve hot or warm.