- 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.
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.