Wrap Ingredients:
4 eggs
1 cup all purpose flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Preparation:
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)
Heat nonstick pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once wrap mixture has lots of little bubbles, loosen any edges with spatula. Flip wrap over. This side cooks quickly. Slide wrap from pan to plate.
Filling Ingredients:
1 med. carrot shredded
1/2 lb fresh green beans
1/2 lb napa cabbage
1/2 lb jicama/julienne cut (optional)
1 tbsp chicken soup base
pinch of salt
pinch of ground pepper
5 cloves garlic (coarsely chopped)
5 tbsp olive oil
5 baby romaine lettuce leaves
Preparation:
Medium heat, oil in to pan. Drop garlic, fry until golden brown, set aside half of garlic for garnish. Stir fry all ingredients until soft but not over cook. Chicken soup base, salt, and ground pepper in to taste.
Sauce:
1 c. water
1/4 c. brown sugar
1 tbsp soy sauce
1 tbsp corn starch
2 tbsp olive oil/cooking oil
Preparation:
Medium heat, oil in to pan and corn starch next. Stir until oil and corn starch incorporated, adjust heat to low and brown sugar to mixture. Keep stirring until well mixed, pour water and soy to mixture stirring constantly. Mixture should be light sweet (adjust taste to likeness) and thin in thickness.
Assemble:
Take a wrap and lay flat to a prep board. Take 1 romaine leaves to wrap, scoop 3 tbsp of filling and place in the middle of wrap over lettuce, fold wrap from bottom of lettuce covering the filling, take both sides overlapping each other. For presentation, place wrap on a plate facing up (follow pic) and pour sauce on top and garnish with browned garlic.
Note: Fresh, light, and something different.
