Fresh Vegetable Salad Roll Wrapped in Egg Lace Crepe
- 8 eggs
- 3 tablespoons flour
- 1 teaspoon sesame oil
- 1 teaspoon black sesame seeds
- Salt and pepper
- Olive oil
- 1 cup fresh mint
- 1/2 cup fresh basil
- 2 carrots, shredded
- 1 cup shredded jicama
- 1 cup pea sprouts
- 1 cup julienne red and yellow bell pepper
- 1 cup julienne cucumber
- 1 cup diced firm tofu
- Spicy pumpkinseed and cilantro dipping sauce:
- 1/4 cup rice vinegar
- 1 piece star anise
- 1/4 cup sugar
- 1/2 cup toasted pumpkinseeds
- 2 tablespoons chopped cilantro
- 1 tablespoon sambal chili sauce
- 1/2 teaspoon salt
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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