- To crisp the lamb – heat the oil in a frying pan and add the five spice powder, stir through then add the shredded lamb and stir gently for approximately 10 minutes to crisp up 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 lamb. Roll up into pancake rolls.
Crispy Welsh Lamb pancakes
- Prep time 10 mins
- Cook time 10 mins
- Serves 4
Ingredients
- Leftover pulled PGI Welsh Lamb or shred leftover roast PGI Welsh Lamb
- Dash of oil
- ½ tsp Chinese five spice powder
- Pack of Chinese pancakes
- ½ jar of hoisin sauce
- ½ cucumber, cut into thin matchsticks
- Bunch of spring onions, cut into thin slices
Nutrition
- Energy: 716 KJ
- Calories: 170 kcals
- Fat: 7 g
- Of which saturates: 1.8 g
- Salt: 3.7 g
- Iron: 1.75 mg
- Zinc: 2.7 mg
- Protein: 16.7 g
- Fibre: 0.4 g
- Carbohydrates: 11 g
- Of which sugars: 4.4 g