by Betty Bee
I like pancakes and I like spring rolls and this seemed like the best of both worlds. Its an Asian inspired salad filling, which is hot, sweet sharp and salty wrapped in a pancake. Improvise at will.
4 large pancakes
For the filling
1 large carrot , peeled and grated
1 courgette grated
1 cooked chicken breast, finely sliced
2 tblsp fresh coriander
For the dressing
2 garlic cloves, peeled and crushed
1 tblsp dark soy sauce
2 tblsps caster sugar
1 tblsp white wine vinegar
1 small red chilli, deseeded and finely chopped
1 tblsp sunflower oil
Place all the ingredients for the dressing in a large bowl and mix well.
Add the carrot, courgette, chicken and coriander to the bowl and combine.
Divide the mixture between the pancakes, wrap them up and enjoy.