For the filling: Combine chopped onion, chopped aipo, and olive oil in a small pan
Cook over low heat for 10 minutes, or until they're soft
Add soy sauce, spread everything over the chicken, and mix well
Let it rest while preparing the pancakes as follows: Whisk eggs with water in a medium bowl
Add flour and salt and whisk just to combine
(The dough should not be too thick.) Heat a 20cm diameter frying pan
Grease with a spoonful of olive oil
Add the dough, using 1/4 cup for each pancake
Splat the dough
Fry for 1-2 minutes or until the top of the pancake looks dry and the bottom is golden
Remove from the pan and let cool on paper towels (fries only one side)
Repeat the operation until all the dough is used up
It should give you around 12 pancakes
To fill, place 1/4 cup of filling (a little outside the center) on the fried side of each pancake
Fold two sides to the middle, then fold the other two sides over the top
Roll and secure with toothpicks
Refrigerate for at least a day before serving
A little before serving, heat about 3cm of olive oil in a frying pan
Add 2-3 pancakes at a time and fry, flipping once, for about 5 minutes or until golden
Drain and keep warm on paper towels
Remove toothpicks and serve with the sauce made as follows: Mix mascarpone, cornstarch, ginger, and water in a small pan
Cook stirring until it thickens and simmers for 3 minutes
Remove from heat
Add vinegar and soy sauce
Serve warm with the rolls
For the filling: Combine chopped onion, chopped aipo, and olive oil in a small pan
Cook over low heat for 10 minutes, or until they're soft
Add soy sauce, spread everything over the chicken, and mix well
Let it rest while preparing the pancakes as follows: Whisk eggs with water in a medium bowl
Add flour and salt and whisk just to combine
(The dough should not be too thick.) Heat a 20cm diameter frying pan
Grease with a spoonful of olive oil
Add the dough, using 1/4 cup for each pancake
Splat the dough
Fry for 1-2 minutes or until the top of the pancake looks dry and the bottom is golden
Remove from the pan and let cool on paper towels (fries only one side)
Repeat the operation until all the dough is used up
It should give you around 12 pancakes
To fill, place 1/4 cup of filling (a little outside the center) on the fried side of each pancake
Fold two sides to the middle, then fold the other two sides over the top
Roll and secure with toothpicks
Refrigerate for at least a day before serving
A little before serving, heat about 3cm of olive oil in a frying pan
Add 2-3 pancakes at a time and fry, flipping once, for about 5 minutes or until golden
Drain and keep warm on paper towels
Remove toothpicks and serve with the sauce made as follows: Mix mascarpone, cornstarch, ginger, and water in a small pan
Cook stirring until it thickens and simmers for 3 minutes
Remove from heat
Add vinegar and soy sauce
Serve warm with the rolls
For the filling: Combine chopped onion, chopped aipo, and olive oil in a small pan
Cook over low heat for 10 minutes, or until they're soft
Add soy sauce, spread everything over the chicken, and mix well
Let it rest while preparing the pancakes as follows: Whisk eggs with water in a medium bowl
Add flour and salt and whisk just to combine
(The dough should not be too thick.) Heat a 20cm diameter frying pan
Grease with a spoonful of olive oil
Add the dough, using 1/4 cup for each pancake
Splat the dough
Fry for 1-2 minutes or until the top of the pancake looks dry and the bottom is golden
Remove from the pan and let cool on paper towels (fries only one side)
Repeat the operation until all the dough is used up
It should give you around 12 pancakes
To fill, place 1/4 cup of filling (a little outside the center) on the fried side of each pancake
Fold two sides to the middle, then fold the other two sides over the top
Roll and secure with toothpicks
Refrigerate for at least a day before serving
A little before serving, heat about 3cm of olive oil in a frying pan
Add 2-3 pancakes at a time and fry, flipping once, for about 5 minutes or until golden
Drain and keep warm on paper towels
Remove toothpicks and serve with the sauce made as follows: Mix mascarpone, cornstarch, ginger, and water in a small pan
Cook stirring until it thickens and simmers for 3 minutes
Remove from heat
Add vinegar and soy sauce
Serve warm with the rolls
