Fresh Spring Rolls (Popiah)

• 2 maris piper potatoes, (roasted)
• 1 turkey leg, (roasted and finely sliced)
• Handful brussel sprouts, finely sliced
• 1 pack streaky bacon 
• ¼ red cabbage, finely shredded
• 2 carrots, grated
• ¼ teaspoon salt
• ½ teaspoon sesame oil 
• 2 spring onions, finely sliced into matchsticks
• 4-5 romaine lettuce leaves, chopped through 3-4 times
• Cranberry sauce
• hoisin sauce
• sambal
• Handful salted peanuts, roughly crushed
• Handful crispy fried onions or fried shallots

The Batter

• 1 teaspoon sea salt
• 350ml water
• 250g plain flour
• 1 tablespoon cornflour

Whisk ‘The Batter’ ingredients together in a mixing bowl until a smooth batter has formed. 

Finely slice the brussel sprouts and then heat ½ tablespoon vegetable oil to a high heat in a wok or pan, stir fry for 1 minute with ¼ teaspoon salt and  ½ teaspoon sesame oil. Then remove from the wok into a sieve to drain and cool. 

Stir fry the sliced roasted turkey leg for 3-4 minutes until crispy and golden brown.

Now, grate the carrot, finely slice the spring onions and chop up the lettuce leaves.

Keep each of the prepared ingredients in a small separate bowl, ready to customise and compile your pancake rolls later. 

Heat a non-stick dry frying pan to a medium heat. Once hot, pour 1 ladle of batter into the middle of the pan, without any oil and quickly spread the mix all around the base of the pan with a brush to form a thin, round pancake. Without touching it, allow it to dry up in the pan — after 1-2 minutes, the sides should start to crisp up a little and peel off the base of the frying pan. Once this happens, carefully lift one edge of the pancake with your fingers or a spatula, then pull the whole pancake upwards to remove from the pan. 

Place the hot pancake onto a clean tea towel and cover with a tea towel, so that the pancakes stay nice and moist and start to soften. Repeat this process until all ‘the batter’ has been used up. Piling the pancakes up on top of each other inside the tea towel as you go.

Once you have made all the pancakes you can compile the rolls. Start by brushing a generous amount of hoisin sauce, cranberry sauce and sambal over each pancake, then add a couple of pieces of lettuce, followed by 1-2 tablespoons of each of your chosen prepared ingredients. Really, any types of salad will work a treat inside these wraps. 

Roll the pancake up, much like a burrito: First pull the sides in towards the centre of the wrap. Then, pull the base of the pancake up and fold it over your ingredients and towards the centre, and then continue to roll until you have a lovely homemade pancake roll. 

Slice in half and serve.