Hoisin Lettuce and Egg Wraps

This Asian-inspired supper is a nutritious trade up for tacos.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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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.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.