Cuisine
Time
30 mins mins
Servings
4 people people
Whisk ‘The Batter’ ingredients together in a mixing bowl until a smooth batter has formed.
Finely slice the brussel sprouts and then heat ½ tablespoon vegetable oil to a high heat in a wok or pan, stir fry for 1 minute with ¼ teaspoon salt and ½ teaspoon sesame oil. Then remove from the wok into a sieve to drain and cool.
Stir fry the sliced roasted turkey leg for 3-4 minutes until crispy and golden brown.
Now, grate the carrot, finely slice the spring onions and chop up the lettuce leaves.
Keep each of the prepared ingredients in a small separate bowl, ready to customise and compile your pancake rolls later.
