This looks yummy and easy to make! I'm also think of adding diced shrimp. If I do, I would separately cook the the shrimp and then sprinkle it with the spring onions.
Prepare:
1 egg
25g plain flour
3g potato flour
60g water
1-2 tbsp chopped green onion
1/4 tsp sea salt
pinch of ground white pepper
Making:
"Add pinch of ground white pepper in egg and beat well.
In a mixing bowl, mix flours and salt. Gradually add water in the center, whisking and incorporating flour from around at the same time. Spoon 1/4 of the beaten egg into the flour mixture. Whisk well and until lumps disappear and the batter is smooth.
Add spring onion into the remaining 3/4 egg.
Heat a frying pan and coat its bottom with a very thin layer of oil. As they become hot enough, turn heat to low. Pour half of batter into center of the pan in one go (half of the batter in this recipe shall make a ~18cm pancake).
As soon as the batter hits the hot pan, tip it around to get the base evenly coated with batter (I like to spread it as thin as possible).
As the top side of the batter is about to set, pour over it half of the remaining egg mixture and spread it out evenly.
Wait for the egg mixture to set a bit, yet still slightly wet, lift an edge of the pancake and roll (I lifted with my turner). Aid the action with chopsticks or fork in another hand, if required.
Fry the roll for a few seconds, or more, to brown to your liking.
Repeat with the remaining batter and egg mixture. Section the egg rolls to your desired length. Serve hot with chili sauce or terayaki sauce."
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