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In a frying pan, heat the butter and fry the onion and mushrooms.
Add the carrots and bean sprouts, fry for 1 minute.
Add the soy sauce and seasoning.
Brush the cooked side of the pancake with beaten egg. Place the filling down the centre of each pancake, leaving 4 cm uncovered at either end.
Fold in the sides to within 2cm of the middle. Brush with more beaten egg and roll up from the unfolded edge.
Chill for 1 hour.
Place a few pancake rolls in the basket and fry for 3 -5 minutes at 190°C until crisp and golden brown.
Fry the remaining rolls and serve hot or warm.
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