Nutritional Info

Nutrition Facts

Serving Size 1 (146g)

Calories 359
Calories from Fat 183 (51%)
Amount Per Serving %DIV
Total Fat 20.3g 31%
Saturated Fat 2.2g 11%
Monounsaturated Fat 12.2g
Polyunsaturated Fat 6g
Trans Fat 0.0g
Cholesterol 25.2mg 8%
Sodium 230.8mg 10%
Potassium 198.2mg 4%
Total Carbohydrate 30.3g 10%
Dietary Fiber 3.2g 13%
Sugars 4.2g
Protein 12.9g 26%

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Recipe Description
I ate these for the first time at my friend Lu's house.  Since she shared the recipe with me, I have served these at many dinner parties to the delight of adults and children alike.  People seem to just go crazy for them!
Prep time
40 min
Cook time
25 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  black pepper, ground, to taste
1   fresh root ginger, 1 inch piece, grated
1 Pinch(pn)  salt, to taste
4   eggs, separated
3 Teaspoon(t)  cornflour (cornstarch)
3 Teaspoon(t)  soy sauce
4 119/2000 Gram(g)  bamboo shoots, chopped
2 Clove(clv)  garlic, chopped
3   large spring onions (scallions), shredded
90 Teaspoon(t)  water
7 377/400 Gram(g)  white crab meat, or small prawns
12 Slice(sli)  lime, to serve
9 Teaspoon(t)  light soy sauce mixed with 1 tsp sesame oil, for dipping
1 Cup(c)  vegetable oil, for deep frying
1 Pinch(pn)  salt
6 177499999999999/1000000000000000 Gram(g)  all purpose flour


Lightly beat the eggs and gradually stir in the water.  Sift the flour and salt into another bowl and work in the egg mixture.  Blend to a smooth batter, then remove any lumps if necessary.  Leave to rest for 20 minutes.  When ready to use, lightly whisk the batter and stir in 1 tbsp cold water to thin it slightly, if necessary.  Lightly grease a 10 inch non-stick frying pan and heat gently.  To make smooth, pale wrappers for the egg rolls, the frying pan must be hot enough to set the batter, but should not be hot enough for the batter to brown, bubble or develop holes.  Pour in about 3 tbsp batter and swirl around the pan to spread evenly and very thinly.  Cook for 2 minutes, or until loose underneath.  There is no need to cook the pancake on the other side.  Make a further 11 pancakes.  Stack the pancakes, cooked side upwards, between sheets of baking parchment.  Set aside until ready to use.  To make the filling:  Combine the crab or prawns, spring onions, ginger, garlic, bamboo shoots, soy sauce, cornflour and water, egg yolk and seasoning.  Lightly beat the egg white.  Place a spoonful of filling in the middle of each pancake, brush the edges with egg white and fold into neat parcels, tucking in the ends well.  Heat the oil in a deep frying pan and when a cube of bread turns light golden in 1 minute, carefully add four of the parcels, fold side downwards.  Cook for 1 to 2 minutes, or until golden and crisp.  Remove with a slotted spoon and place on kitchen paper.  Keep warm in the oven while you cook the remaining egg rolls.  Serve with the soy sauce and sesame oil dipping sauce and wedges of lime.

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