Ingredients
oil for frying
200g/7oz mixed stir-fry vegetables, from a packet
2 tbsp oyster sauce
25g/1oz spring onions, chopped
3 Little Gem lettuce leaves, chopped
1 tsp vegetable oil
6 ready-made rice pancakes
Method
1. Gently sauté the vegetables in the oil for 3-4 minutes or until cooked through. Add the oyster sauce.
2. Divide the vegetables among the rice pancakes and roll up like spring rolls.
3. Heat the oil in a frying pan and fry the pancake parcels until crisp and golden. Serve.
