3 skinless chicken breast fillets, cut into strips
2 tablespoons hoisin sauce, plus extra for dipping
1/2 teaspoon ginger paste
2 teaspoons dark soy sauce
8 rice flour pancakes (the sort used for crispy duck)
125 g (4 oz) bean sprouts
4 spring onions, cut into thin strips
1/4 cucumber, cut into thin strips
Heat the oil in a wok or frying pan, add the chicken and cook over a high heat for 5 minutes or until cooked through. Add the hoisin sauce, ginger paste and soy sauce and cook, stirring, until the sauce is sticky and coats the chicken. Remove from the heat.
Warm the pancakes in a microwave oven or in a low oven according to the instructions on the packet. Divide the bean sprouts, spring onions and cucumber among the pancakes, top with chicken and roll up. Serve with extra hoisin sauce for dipping.