Hoisin Lettuce and Egg Wraps

Ingredients

2 tbsp / 30 ml

prepared hoisin sauce and water (for each wrap)

1 tbsp / 15 ml

seasoned rice vinegar or lime juice

1 tsp / 5 ml

honey and minced fresh ginger

4 tsp / 20 ml

canola oil

2 cup / 500 g

Egg Creations Whole Eggs Original, well shaken

2 tbsp / 30 ml

finely chopped chives or green onion

1 1/2 cup / 375 ml

hydrated rice vermicelli noodles

1

red pepper, cut into very thin strips

1

large carrot, grated

1/2

cucumber, finely diced

1

bunch fresh mint and/or basil leaves, shredded

1

large head leafy green or Boston lettuce, cleaned and separated into leaves

Directions

1. Whisk the hoisin with the water, vinegar, honey and ginger; set aside.

2. Heat 1 tsp (5 mL) of the oil in a medium skillet. Stir the eggs with the chives. Pour one quarter of the egg mixture into the skillet. Cook, covered, for 2 to 3 minutes or until set. Turn out onto a plate. Repeat with remaining oil and eggs. Once cool enough to handle, stack the omelets and slice into thin strips.

3. Pile the sliced omelets, noodles, pepper, carrot, cucumber and mint onto a platter. Serve with lettuce leaves and dipping sauce for individuals to fill, sauce and wrap to taste.

Tips

1. To hydrate the rice vermicelli noodles; cover 2 oz (60 g) of dry noodles with boiling water and let soak for 5 minutes or until tender. Drain and rinse under cold running water until cool. Drain well.

2. Toss any leftover filling ingredients and sauce (except for the lettuce) to make a quick cold, noodle salad to pack serve for lunch the next day.