Take flour, salt and cooking oil together in a mixing bowl. Add water little by little and form a dough.

If the dough is too dry add a little amount of water until thr dough starts forming a dough ball. Cover the dough and let it rest for at least 30 minutes.

Dust your top surface with plain flour. Take about a golf ball size dough and using rolling pin roll out your dough as thin as possible. Sprinkle some finely chopped spring onions all over the top of the pancake.

Start rolling your pancake in cylindrical shape very gently, nicely and tight and make it like thin rolling pin.

Then roll your long dough from one end to the other end and form into a ball. You can make this a big batch.

Add about 1 tsp of cooking oil on top of the dough then use your rolling pin roll it out thinly again.

Ready to cook; on a medium heat pan, add some vegetable cooking oil in and place your rolled out pancake on the pan. Once the bottom side crisp up turn over and cook until both sides crispy and golden should be about just 5-6 min on each pancake.

To make dipping sauce; add soysauce, vinegar and chilli oil in together.

Cut your Chinese crispy spring onion pancake into bite size and serve with chilli dipping sauce.