From: Executive chef John Zehnder, Zehnder’s Restaurant, Frankenmuth, MI. Yield: 12 2-wrap servings.
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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.