Authentic Chinese Egg Rolls (from a Chinese person)

Ingredients

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• 2 tablespoons millet flour
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• 2 tablespoons soy milk
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• ½ teaspoon vegetable oil
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• 1 teaspoon water, if needed
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• 1 tablespoon Chinese black bean sauce
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• 1 teaspoon water
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• ½ teaspoon Asian chile pepper sauce, or to taste
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• 1 teaspoon water
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• cooking spray
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• 1 large egg, beaten
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• ½ green onion, sliced
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• 1 tablespoon torn fresh cilantro leaves
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• 2 whole crackers
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Instructions

1. 1
   Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
2. 2
   Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
3. 3
   Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
4. 4
   Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.