Brush one side of one egg roll wrapper with the egg mixture.
Sprinkle some green onions and sesame seeds.
Brush one side of another egg roll wrapper and press wet side on top of the other one. Press down to seal.
Repeat for other 3 pancakes.
Heat oil on medium high heat.
Fry each side of each pancake for about 2 minutes till golden brown.
Cut and serve with soy sauce.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.