Preparation

• In a large bowl, put the sifted flours, add the salt and water gradually.

  Mix with a whisk.

  The mixture should be quite liquid.

  Now let it rest for about half an hour.

  

• Grease a non-stick pan with baking release spray with a diameter of 7 inches.

  Take a small ladle of about 1.4 oz of batter and cover the bottom of the pan well.

  The crepe should cook for about 5 minutes: it will be ready when it becomes transparent, and the edges start to detach from the pan.

  You should not flip it; otherwise, it will break.

  On a work surface, place a towel and wet it with a bit of water: it needs to be moist, otherwise, the crepe will stick. Once the crepe is cooked, flip it directly from the pan onto the damp towel.

  It’s preferable not to prepare crepes in advance; they could harden: as you cook them, place them on the work surface and fill them.

  

• Prepare the filling by washing, and slicing the carrots, onions, celery, and cabbage into strips.

  Place each in a separate container.

  Now cut the chicken into small cubes, remove the skin from the sausage, and try to crumble it with your hands.

  

• In a wok, put the olive oil, once hot, add the carrots and cook for about 5 minutes.

  

• Now add the meat, brown it, then add the onions and celery.

  Cook for about 10 minutes, add half of the soy sauce, and mix well.

  

• At this point, add the cabbage; it will appear voluminous at first, but it will wilt and mix well with the rest of the mixture shortly. Then add the bean sprouts.

  Mix, pour the remaining soy sauce, and cook for another ten minutes.

  The vegetables should be crunchy.

  Taste to see if it needs more soy sauce for flavor.

  Let it cool slightly.

  

• Let’s start preparing the rolls now.

  On a work surface, place a towel and wet it with a bit of water: it needs to be moist, otherwise, the crepe will stick.

  Prepare a batter in a small container with water and flour: it should be quite thick.

  Once the crepe is cooked, flip it directly from the pan onto the damp towel, placing about a tablespoon of filling inside, at the bottom.

  

• Roll up the bottom part to enclose the filling, fold the two sides over, applying a bit of batter to act as glue.

  Spread a bit more batter on the top part of the crepe and finish rolling your roll.

  Be gentle; the crepe can easily break.

  

• Continue this way until the batter and filling are finished.

  

• Put plenty of oil in a pan, once hot, fry your rolls for a few minutes, turning them from both sides until golden brown.

  Serve with soy sauce.

  
•