Spring Onion Pancakes with Roasted Chicken in Peppermint Sauce
A spring onion pancake roulade is stuffed with shredded chicken, then drizzled with delightful Thai peppermint-basil sauce.

Ingredients
Spring Onion Pancakes with Roasted Chicken in Peppermint Sauce
Calculate Dish Cost
Spring Onion Pancake
Peppermint Sauce


Protein & Vegetable
Spring Onion Pancake
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Wheat Flour 100.0 g
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Corn Flour 30.0 g
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Spring Onion Puree 50.0 g
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Whole Egg 3.0 pc
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Fine Salt 15.0 g
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Ground Black Pepper 15.0 g
Peppermint Sauce
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Fresh Thai Basil 30.0 g
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Fresh Peppermint Leaves 15.0 g
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Tomatoes, sliced 10.0 g
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Chervil (for garnish) 10.0 g
Protein & Vegetable
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Shredded Chicken 100.0 g
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Lettuce 30.0 g
Preparation
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Spring Onion Pancake
- Combine all pancake ingredients. Ensure well mixed.
- In a pan, ladle pancake mix onto a non stick pan and ensure that the mix is spread throughout the pan forming a thin layer.
- Set aside to cool before use.
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Peppermint Sauce
- In a blender, combine all peppermint sauce ingredients and blend to a smooth sauce.
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Protein & Vegetable
- Prior to serving, take a piece of pancake and place a layer of lettuce and shredded chicken, drizzle with the prepared sauce and wrap it up.
- Before serving, cut to appropriate size.