Recipe courtesy of Toni Robertson
Fresh Vegetable Salad Roll Wrapped in Egg Lace Crepe
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 45 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 264
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 16 g
- Cholesterol
- 213 mg
- Sodium
- 525 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 45 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 264
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 16 g
- Cholesterol
- 213 mg
- Sodium
- 525 mg
Ingredients
Spicy pumpkinseed and cilantro dipping sauce:
Directions
- Whisk the eggs with the flour, sesame oil, sesame seeds, salt, and pepper. Let mixture rest for 10 minutes, until foam settles. Put the egg mixture in a squeeze bottle.
- Heat a non-stick pan over medium low heat and brush with olive oil. Drizzle the egg mixture in the pan in a zig-zag motion to create a lace pattern. Cook for approximately 1 minute, and set aside. Repeat with remaining batter.
- To assemble the rolls, lay a crepe on a flat surface. Place mint and basil leaves on crepe. Arrange the vegetables and tofu on the crepe and start rolling the crepe into a cylinder. Cover each roll with plastic wrap to keep moist while making the rest of the rolls.
- To make the dipping sauce, combine the vinegar, star anise, and sugar in a small saucepan. Bring to a boil, and let simmer for 5 to 7 minutes until it reaches syrup consistency. Remove from heat and set aside to cool.
- Blend the pumpkinseeds, cilantro, sambal chili, and vinegar syrup in the blender until thick. Season with salt.
- To serve, place vegetable lace crepe on a plate, and drizzle sauce around plate. Serve fruits as a light refreshing side.
