Pancake Rolls

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Servings: 12 Difficulty: Advanced
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Crispy fillo rolls filled with savory stir-fried prawns and vegetables
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Pancake Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 658.5

Description

These Vietnamese-style pancake rolls offer a delightful contrast of textures, combining the flaky crispness of fillo pastry with a savory, umami-rich filling. The mixture of sweet prawns, crunchy celery, fresh beansprouts, and aromatic garlic and ginger creates a complex flavor profile that is both comforting and exciting. Perfect for a leisurely weekend brunch or a unique appetizer for dinner parties, these rolls are easier to assemble than they look. The deep-fried exterior stays golden and crisp, while the interior remains moist and flavorful. Serve them warm with a side of sweet chili sauce or soy dipping sauce for an authentic experience.

Ingredients

Directions

  1. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat.
  2. Add the spring onions, garlic, and ginger to the hot oil and stir-fry for 1-2 minutes until fragrant.
  3. Add the beansprouts and celery to the wok and continue to stir-fry for another 2 minutes until slightly tender but still crisp.
  4. Transfer the cooked vegetables to a mixing bowl and let them cool slightly.
  5. Add the thawed prawns to the vegetable mixture.
  6. Drizzle with soy sauce and sprinkle with brown sugar. Toss everything together until evenly mixed and seasoned to taste.
  7. Allow the filling to cool completely to room temperature.
  8. Divide the cooled filling mixture into 12 equal portions.
  9. Lay out the fillo pastry sheets. Cut each sheet in half crosswise to create 12 squares.
  10. Place one portion of the filling at one end of a pastry square.
  11. Fold the bottom corner up over the filling, then fold in the side corners toward the center.
  12. Roll the pastry tightly away from you to enclose the filling completely.
  13. Seal the final edge with a little water to keep the roll closed.
  14. Repeat with remaining pastry and filling.
  15. Heat vegetable oil for deep frying in a deep pan or fryer to 180C (350F).
  16. Carefully lower the rolls into the hot oil, a few at a time, ensuring they do not touch.
  17. Fry for about 5 minutes, turning occasionally, until golden brown and crispy.
  18. Remove rolls and drain on paper towels.
  19. Serve immediately while hot and crisp.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 658.5kcal
% Daily Value *
Total Fat 33.0g51%
Saturated Fat 15.0g75%
Cholesterol 0.0mg0%
Sodium 549.0mg23%
Total Carbohydrate 79.5g27%
Dietary Fiber 1.5g6%
Sugars 2.2g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the filling is completely cooled before assembling the rolls. Hot filling can steam the pastry, making it soggy instead of crispy.

Work quickly with fillo pastry as it dries out easily. Keep unused sheets covered with a damp towel while assembling.

For a vegan version, omit the prawns and increase the amount of beansprouts and celery, or add chopped mushrooms for texture.

Serve with sweet chili sauce, hoisin sauce, or a simple soy-vinegar dip for added flavor.

If the oil temperature is too low, the rolls will absorb too much oil and become greasy. Use a thermometer to monitor the heat.

Keywords: breakfast, appetizer, asian, crispy, deep fried, fillo, prawns, rolls, seafood, snack, spring roll, stir fry, vegetables, vietnamese, wok
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