Recipe

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• 1 tbsp sunflower oil
• 1 carrot, shredded
• 120 g fresh shiitake mushrooms
• 100 g fresh bean sprouts
• 3 spring onions, thinly sliced
• 1 tsp gingerroot, peeled and grated
• 1 garlic clove, grated
• 3 tbsp soy sauce
• 3 eggs
• 1 tsp sunflower oil

• 1 Remove the stems from the mushrooms and slice finely.
• 2 Heat the tbsp oil and fry the carrot and mushroom for 2 minutes.
• 3 Add ginger, garlic, onion and beansprouts and cook for another 2 minutes.
• 4 Season with the soy and set aside.
• 5 Beat together the eggs with the 1 tsp oil.
• 6 Heat a medium frying pan and add a little egg (enough to just cover the bottom).
• 7 Swirl in the pan and then flip when the edges become golden.
• 8 Remove from pan and repeat until you have 6 pancakes.
• 9 Cut each pancake in half.
• 10 In the centre of the half moon place a spoonful of vegetable filling.
• 11 Roll up so filling is secure, tucking the edges in as you go, repeat for the rest of the pancakes.
• 12 Steam the rolls briefly to warm up (or microwave briefly) and serve.