Step 1

Pop your soy sauce and sweet chilli sauce in a small bowl, then give them a good stir and set aside.

Step 2

Place plain flour, cornstarch/cornflour and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.

Step 3

In a separate small bowl or pouring jug add the tuna, cheese, spring onions, egg and mix well. Pop aside.

Step 4

Now heat the sesame oil in a small to medium frypan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the pancake starts to cook, then top with around a ⅓ of the egg and tuna mixture and spread across the top in a thin layer. Avoid the edges if you can.

Step 5

Continue cooking until the egg just starts to set, then slide the spatula around the edges to loosen the pancake and flip it over. Continue cooking for another 30 seconds before flipping it back. Now you can fold in two edges to create a yummy rolled pancake!

Step 6

Remove from the pan, then repeat for your remaining pancakes.

Step 7

To serve, transfer your freshly cooked and rolled pancakes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Alternatively, you can serve them whole and wrapped in a piece of paper. Enjoy!