Beijing Street Food Spring Pancake Roll

Prepare the vegetables: Wash and shred the cucumber and carrot into thin strips. Rinse the bean sprouts and drain well. If using meat, shred it into small pieces.

Make the sauce: In a small bowl, mix hoisin sauce, soy sauce, and sesame oil until well combined. Set aside.

Cook the filling: Heat vegetable oil in a pan over medium heat. Add shredded carrot and bean sprouts, stir-fry for 2-3 minutes until slightly softened. Add shredded meat (if using) and cook for another 2 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.

Assemble the pancake rolls: Lay a spring pancake wrapper flat on a clean surface. Spread about 1 teaspoon of the sauce evenly over the wrapper. Place a small amount of shredded cucumber, cooked filling, and chopped green onions in the center.

Roll the pancake: Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly upwards to form a neat cylinder. Repeat with remaining wrappers and filling.

Serve immediately: Enjoy the pancake rolls fresh, or lightly pan-fry them in a little oil for 1-2 minutes per side until golden and crisp if desired. Serve warm as a handheld snack.