Spring pancake with vegetable filling - Chun bing    春饼

Chun bing
For 8 - 10 pancakes:
250 gm flour
125 ml very hot water

Filling
50 g cellophane noodles (soaked in warm water for ten minutes)
50 g beansprouts
50 g Chinese chives
50g carrot – cut into matchsticks
1 tsp finely chopped ginger
1 tsp finely chopped spring onion
salt
soya bean oil

For the egg
2 eggs
1 －2 tbsp chopped spring onion
salt

To make the pancake: sift the flour into a bowl; add water and mix to dough. Knead lightly. Roll or pull into a sausage shape then divide into balls each about the size of a ping-pong ball. Roll each ball  and flatten to make a circle about 2cm diameter and 1 cm high. Brush the top with sesame oil then stack in pairs.

Roll each pair into a flat round pancake of 6 – 7 cm diameter, taking care to keep the pressure even and to roll both sidesHeat 1/2 tsp of oil in a flat-bottomed frying pan to medium heat; fry the pancake both sides. Remove and when cool separate. Each pancake will have a white side and a browned side. Fold in half (white side in the middle) and keep warm.

To make the filling: heat 1 tbsp of oil in a wok to medium heat, add the spring onion and ginger and fry for one minute. Add the carrots and beansprouts, then the noodles, and then the Chinese chives. Finally add salt. When all the vegetables are soft remove filling and put on one side.

Finally make the egg pancake: crack the eggs and beat together; add a large pinch of salt and the chopped spring onion. Heat 2 tbsp of oil in a flat bottom saucepan, add the egg and tilt the pan to cover the base. The egg will fluff up;

When it starts to bubble, turn it and cook the other side.
Remove and place on top of the vegetable mixture.

To eat, take a pancake and place on a plate, white side up. Take some of the egg and the filling, place in the center of the pancake, roll up and eat with fingers.