These are easy and fun to make, chicken makes just a tasty a filling and is cheaper and easier to find.
4 chicken thighs, skin on
2 tbsp hoisin sauce, plus extra for the pancakes
1tsp sesame oil, optional
1 tbsp clear honey
½ tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
2 garlic cloves, grated
6 spring onions
12 Chinese pancakes
Place the chicken thighs in a roasting dish with 2tbsp hoisin sauce, sesame oil, honey, chinese five spice and the ginger and garlic. Toss together, then roast at 180°C for 30min, set aside to cool.
Meanwhile cut the cucumber and spring onions into 8cm long pieces, then cut these into fine strips and set aside. When the chicken is cool enough to handle, remove and discard the skin and bone and tear the meat into small pieces.
To assemble the pancakes, spread each pancake with a spoonful of the hoisin sauce and cut in half. Make a small pile of chicken on each pancake half along with the cucumber and spring onion. Garnish with a sprig of coriander and roll up. Continue until you have used up all your pancakes. Serve immediately or cover and chill for up to 3
hours before serving.