Crispy Pancake Rolls seasoned with the Chinese 5 Spice Seasoning.
For the batter, sieve the flour and salt in a bowl. Make a well in the centre and add the egg. Gradually stir in the water and beat well to form a smooth batter. Leave to stand whilst preparing the filling.
For the filling, stir fry the pork in the oil for 5-7 minutes or until light golden and tender. Drain off the excess oil. Reduce the heat and stir in the Chinese 5 Spice Seasoning. Add the celery, Onion and mushrooms and cook for 2 minutes. Blend the cornflour with the water and stir in, add the beansprouts and soy sauce. Bring gently to the boil, then set aside whilst making pancakes.
For the pancakes, heat a lightly greased frying pan, and pour in a little of the batter, allowing just enough to cover the base of the pan. Cook until the under side is light golden. Do not turn over. Slide the pancake onto a plate and keep warm. Repeat this process until 6-8 pancakes have been made. Lay the pancakes out onto a clean surface, cooked-side upwards. Divide the filling between them.
Fold the bottom edge up and over the filling and then fold the two sides inwards. Roll the pancakes up and seal the open edges by brushing with the flour and water blended together to make a paste.
Deep fry the pancake rolls in hot oil, 375°F, 190°C for 10 minutes or until crispy. Serve with oyster sauce or a sweet and sour dip as a Chinese starter or snack.