Place all purpose flour, cornstarch and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.
½ cup plain flour / all purpose flour, 2 tbsp cornstarch / cornflour, 1 pinch salt, 3/4 cup water
In a separate small bowl or pouring jug add the tuna, cheese, eggs and spring onion and mix well.
100 g tuna, ½ cup cheese, 3 eggs, 1-2 spring onion / green onion
Now heat the sesame oil in a small to medium frying pan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the pancake starts to set, then top with a third of the egg and tuna mixture. Spread it out across the top in a thin layer, avoiding the edges if you can.
1-2 tbsp sesame oil
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!
Remove from the pan, then repeat for your remaining pancakes.
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!