Instructions

1. 1
   Sift the flour, then mix in salt, egg, and enough water to make a smooth batter.
2. 2
   Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
3. 3
   Cook both sides of the pancake until golden.
4. 4
   Repeat the cooking process until all the batter is used up.
5. 5
   Heat 2–3 tbsp oil in a wok, then add ginger, garlic, and mushrooms, and stir fry for 10–15 seconds.
6. 6
   Add leeks, and stir fry for about 1 minute. Add carrots and cabbage, then cook, tossing the vegetables until they are crisp-tender.
7. 7
   Add the bean sprouts, salt, pepper, and soya sauce. Cook, stirring, for 2 minutes.
8. 8
   Set the filling aside to cool.
9. 9
   Place 2–3 tbsp of the filling in the center of each pancake.
10. 10
    Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
11. 11
    Deep fry in hot oil until golden.
12. 12
    Serve hot.