Vietnamese Scramble Wraps

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 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.