Mix well salt, tapioca starch, wheat flour in one bowl. Add on water gradually, add on egg, stir well until the batter formed slightly runny texture.
Heat up pan, rub some oil on it then make the wrap. Keep aside
Sprinkle some salt onto the sliced carrot, massage gently, wash and drain. Do the same to the Chinese cabbage. It's to make their texture elastic but crunchy.
Heat up oil, saut the onion until fragrant, add on the carrot, stir fry 2 mins, then add on Chinese cabbage, continue stir frying another 2 mins. Keep aside
Heat up pan, grill the thin sliced meat
Arrange the filling into the wrap, put some mayonnaise and chilli sauce if you like, then fold.
