Hoisin Lettuce and Egg Wraps
This Asian-inspired supper is a nutritious trade up for tacos.
- Prep time: 20 min
- Makes: 4 servings
- Cook time: 12 min
- Fat.16 g
- Saturated Fat.4 g
- Cholesterol.459 mg
- Carbohydrates.23 g
- Fibre.4 g
- Sugars.7 g
- Protein.18 g
- Sodium.546 mg
- Potassium*.405 mg
- Calcium.92 mg
- Iron.3.5 mg
|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|
Whisk the hoisin with the water, vinegar, honey and ginger; set aside.
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.
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.
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.
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.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.Learn More