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 * * * 12 large eggs 11⁄2 Tbsp. Asian fish sauce 1⁄2 Tbsp. soy sauce 1 Tbsp. sesame oil 1 ...

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