• leftover pulled Welsh Lamb or shredded leftover roast Welsh Lamb
• dash of oil
• ½ tsp Chinese five spice powder
• 1 pack of Chinese pancakes
• ½ jar hoisin sauce
• ½ cucumber cut into thin matchsticks
• 1 bunch of spring onions, cut into thin slices
Heat the oil in a frying pan and add the five spice powder, stir through then add the shredded lamb. Stir gently for approximately 10 minutes to crisp up the lamb and ensure it’s piping hot.
Warm the pancakes as instructed on the packet.
Spread a little hoisin sauce over each pancake, top with vegetables and hot lamb. Roll up into pancake rolls.