Spring onion egg rolls

1. Heat sesame oil in a pan over moderate heat. Add half the ginger and the spring onions and cook for two to three minutes, until ginger is soft. Cool slightly in a bowl.
2. Add eggs and whisk to combine.
3. Pour 60 ml of the mixture into a hot, greased frying pan over moderate heat and swirl so that the mixture thinly coats the pan. Cook for one to two minutes, or until the mixture has set. Turn the pancake onto a board and roll up immediately. Keep warm and repeat with remaining mixture.
4. Add the rest of the ginger to the hoisin sauce, soy sauce and sherry in a small saucepan and simmer for four minutes. Pour into a small bowl.
5. Put the egg rolls on a serving plate. Garnish with crisp, fried ginger slices (optional) and serve with dipping sauce.