Soak the chick peas in a bowl of cold
water for 8 hours. Mix the chick peas with cornstarch and 6 tbsp of
water in a food processor and puree. Add in the eggs, ground minced
pork, onion, garlic, salt and pepper. Process for a minute and remove.
Stir the shredded cabbage leaves and bean sprouts into the paste. Heat
1 tbsp of oil in frying pan and fry 3 pancakes using moderate heat for
5 minutes each side or until golden brown. Heat the remaining oil and
repeat until all the batter is used.