From: Executive chef John Zehnder, Zehnder’s Restaurant, Frankenmuth, MI. Yield: 12 2-wrap servings.
Sauce:
- 1⁄2 cup soy sauce
- 1⁄2 cup hoisin sauce
- 1⁄2 cup sweetened lime juice
- 1⁄4 cup rice vinegar
Scramble:
- 2 Tbsp. peanut oil
- 1 medium onion, finely diced
- 2 Tbsp. ginger, minced
- 1 Tbsp. garlic, minced
- 1 medium carrot, grated
- 6 medium green onions, thin-sliced lengthwise
- 1 can water chestnuts, sliced
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- 12 large eggs
- 11⁄2 Tbsp. Asian fish sauce
- 1⁄2 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 cup cooked bean thread noodles
- 1⁄4 cup chopped peanuts
- 1⁄4 cup chopped cilantro
- 24 Boston lettuce leaves
For sauce: Blend soy sauce, hoisin sauce, lime juice and rice vinegar. Cover and reserve.
For scramble: Saute onion, ginger and garlic in peanut oil over medium-high heat until onion is translucent, about 3 to 4 minutes. Add carrot, green onions and water chestnuts. Saute for an additional 3 minutes.
Whisk eggs; add eggs to sauteed ingredients, stirring constantly to break eggs into small curds, until soft. Stir in fish sauce, soy sauce and sesame oil; continue cooking until eggs are firm throughout, with no visible liquid egg remaining. Stir in bean threads, peanuts and cilantro; heat through.
Portion about 1⁄3 cup egg mixture onto each leaf. Drizzle with 2 Tbsp. sauce; wrap leaves around eggs. Serve immediately.
