Calories 155 Fat 7.8g Saturates 3.3g Carbohydrates 20g Sugars 6.7g Protein 2.6g Salt 1.8g
Whisk together all the pancake ingredients in a large bowl and set aside for 30 minutes.
Prepare all the vegetables and set aside.
Mix together all the dipping sauce ingredients in a separate bowl and leave to infuse.
Heat the sesame oil in a wok or frying pan and add the mushrooms and asparagus. Quickly stir fry for a couple of minutes or until just beginning to soften. Transfer to a bowl and add 3 tbsp of the dipping sauce. Mix well and set aside.
To make the pancakes, heat a splash of oil in a small frying pan until very hot. Pour in a small amount of the batter and swirl to lightly coat the bottom of the pan. Cook for a couple of minutes.
Add the shredded vegetables and fresh herbs to the mushrooms and asparagus and toss to coat in the dressing.
Pile a generous helping of vegetables on to one half of the pancake in the pan and, working quickly, fold over to encase the filling.
Turn out onto a plate and serve immediately with the dipping sauce, some extra fresh herbs and some fresh lime to squeeze over.
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