Crispy Welsh Lamb Pancakes
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Thursday 21st May 2020
Leftover pulled Welsh Lamb or shred leftover roast Welsh Lamb
Dash of oil
½ tsp Chinese five spice powder
Pack Chinese pancakes
½ jar hoisin sauce
½ cucumber cut into thin matchsticks
Bunch spring onions, cut into thin slices
To crisp the Welsh Lamb – heat the oil in a frying pan and add the five spice powder, stir through then add the shredded Welsh Lamb and stir gently for approximately 10 minutes to crisp up the Welsh Lamb and ensure its piping hot.
Warm the pancakes as instructed on packet.
Spread a little hoisin sauce over each pancake, top with vegetables and hot Welsh Lamb. Roll up into pancake rolls.