Pancake Rolls

By MissHeather

Ingredients

• Chili Sauce:
• 4 tsp vegetable oil
• 1 garlic clove, crushed
• 8 oz ground pork
• 8 oz bok choy, shredded
• 4 1/2 tsp light soy sauce
• 1/2 tsp sesame oil
• 8 spring roll skins, 10" square
• oil for deep-frying
• 1/4 C superfine sugar
• 1/4 C rice vinegar
• 2 T water
• 2 red chilies, chopped finely

Preparation

Step 1

Heat the oil in a preheated wok. Ad teh garlic and stir-fry for 2-3 minutes, until lightly colored.

Add the bok choy, soy sauce, and sesame oil to the wok and stir-fry for 2-3 minuets. Remove from the heat and set aside to cool.

Sporead out the spring roll skins on a work counter and spoon 2 T of the pork mixture along one edge of each. Roll thee skin over once and fold in the sides. Roll up completely to make a sausage shape, brushing the edges with a little water to seal. Set the pancake rolls aside for 10 minutes to seal firmly.

To make the sauce, heat the sugar, vinegar, and water in a small saucepan, stirring until the sugar dissolves. Bring the mixture to a boil and boil rapidly until a light syrup forms. Remove from the heat and stir in the chopped red chilies. Leave the sauce to cool before serving.

Heat the oil for deep-drying in a wok until almost smoking. Reduce the heat slightly and fry the pancake rolls, in batches if necessary, for 3-4 minutes, until golden. Remove from the oil with a slotted spoon and drain on paper towels. Serve with sauce.