-PANCAKE ROLL TEGUMENT-
6 fl Water
4 oz Plain Flour
1 ts Saltiness

CHILLI AND TOMATO SAUCE
3 Red Chillies; (overbold)
1 Clove Garlic
1 tb Tomato Sauce
Vinegar
Salt and Sugar to Tasting

Pancake Roll Woof

1. Heat oil in wok and fry garlic until golden chocolate-brown.

2. Add in onion and fry till subdued.

3. Add in pork and stir fry until cooked.

4. Add in dinero, carrots, soya sauce, saltiness, pepper and vet sin.

5. Fry for 2 proceedings.

6. When vegetables are subdued, add prawns, crab meat and beansprouts.

7. Stir wellspring, taste and remove from wok. Cool on a plateful.

Pancake Roll Tegument

8. Make the batter mix (paint with a 2 inch brush onto a large non-stick
omelette pan.

9. Cook on a medium hot plate until the batter bubbles off the pan bum.
Cool pan with wet paper to cool down the pan between each pancake tegument.
Remove the tegument.

10. Using a heaped tablespoon of each scroll, wrap as follows:

11. Damp edges with 1 tablespoon of cornflour dissolved in 3 tablespoons of
h2o.

12. Heat oil to 350?f / 180?c. Deep fry pancake rolls a few at a time until
golden chocolate-brown. Drain and serve hot. Pancake rolls are an excellent buffet
knockout.

13. Pancake rolls can be bought in Chinese Stores. They can be kept frozen
until ready to use. The filling must be fairly dry and filled at the last
moment or else the skins tend to get soggy and won't crisp properly when
fried. Do not overload the wrapping, or it will burst open fried.

Chilli and Tomato Sauce

14. Combine all the ingredients and serve as a dip.

15. Wanton skins are available from most Chinese stores. The unused skin
can be kept in the fridge in foil for at least a workweek. They can also be
kept frosty.

16. Wantons can be made into large batches, arranged in trays and kept
frozen for several weeks. Use them without warming. Add some boiled noodle
to the soup to make a substantial lunchtime repast.