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1
To prepare wrappers: Sift flour, rice flour and salt into a bowl.
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2
Beat in oil, water and eggs and beat for 2 minutes.
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3
Leave to stand for 1 hour.
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4
To prepare filling: Heat oil and fry onion and garlic until soft.
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5
Add all vegetables and saute for 2 minutes.
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6
Then add pork and stir on moderate heat for 6 minutes.
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7
Pour in water; cover and cook for 3 minutes.
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8
Remove lid; add shrimps and season with soy sauce, salt and pepper to taste.
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9
Simmer, stirring, until liquid is evaporated and ingredients cooked through.
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10
Allow to cook before using.
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11
To prepare the sauce: Mix sugar, corn flour, soy sauce and salt in a small saucepan.
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12
Pour in stock and bring to a rapid boil.
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13
Cook over high heat, stirring frequently, until sauce thickens.
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14
Peel and crush garlic and add to the sauce.
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15
Stir in and simmer for a further 2 minutes.
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16
Pour into one or two small sauce dishes.
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17
To cook wrappers: Heat a well-oiled omelette pan and rub base with a paper towel.
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18
Pour in just enough prepared batter to thinly coat the pan.
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19
Swirl pan so it spreads as evenly as possible.
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20
Cook pancake on moderate heat until it can be easily lifted.
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21
Lift and turn.
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22
Cook other side to a light golden colour.
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23
Cook all batter and stack prepared pancakes between pieces of greaseproof paper.
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24
Wash lettuce leaves and dry thoroughly.
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25
To prepare the salad rolls: Line each pancake with a lettuce leaf.
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26
Spoon on a generous amount of the filling and roll up.
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27
Serve with sauce.
