Stir-fried vegetable wraps

These colourful wraps make for a perfect lunchbox filler.

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the vegetables wraps

2 tbsp groundnut oil, plus more for greasing
12 small thin wheat flour pancakes (can be purchased at your local Chinese restaurant) or refrigerated or frozen packaged crepes, thawed
3 eggs, lightly beaten

For the stir-fried filling

1 tbsp groundnut oil
2 cloves garlic, finely chopped (optional
1 tbsp freshly grated ginger
115g bean sprouts
1 red pepper, seeded and finely chopped
1 yellow pepper, seeded and finely chopped
1 handful shiitake mushrooms, finely chopped
1 tbsp light soy sauce
Dash toasted sesame oil
Pinch freshly cracked white pepper
100g honey-roasted ham, sliced (optional)
1 tbsp pickled red cabbage in vinegar, for garnish
Notes: I had these delicious parcels of stir-fried vegetables on my way to visit the Great Wall of China. I have added the crushed roasted soya beans and the pickled red cabbage to give extra texture and flavour. The pickled cabbage leaves a slight tangy zing on the tongue. The dish is fun and healthy to eat.

Meat lovers can add a few thinly sliced slithers of chicken or pork after the garlic and ginger, and chilli lovers can add a few sprinkles of dried chilli flakes after adding the soy sauce in step 4. If you cannot get garlic chives, add some chopped garlic (optional) and use sliced baby corn and spring onions instead to provide texture and flavour.

1) For the wraps: grease the base of a small bamboo steamer with some groundnut oil, and lower the pancakes inside. Place the steamer over a small pan of boiling water, making sure the water does not touch the base of the steamer. Cover, and steam for five to six minutes. Take the pan off the heat, and keep the pancakes warm, covered in the steamer, until service.

2) Heat a wok over high heat, and add two tablespoons of groundnut oil. Pour in the beaten egg and scramble, and then set it aside.

3) For the filling: reheat the wok, and add the groundnut oil, followed by the garlic, if using, and ginger. Stir-fry quickly for a few seconds to release the aroma.

Cook's Note: if you don't like garlic you can leave it out and add a little extra ginger for taste.

4) Add the bean sprouts, peppers and mushrooms and cook until the vegetables are tender, but still have a bite.

5) Return the eggs to the wok and season to taste with the light soy sauce, sesame oil, and white pepper.

Cook's Note: you can add some sliced honey-roasted ham at this stage, if you wish. Transfer the dish to a large plate and garnish with the pickled red cabbage.

6) To serve: place the plate in the center of the table alongside the pancakes in the steamer. To eat, fold a pancake in half and then half again, to give it a fanned, conical shape. Stuff the pancake with the vegetable filling, and eat it immediately!

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