This is the only vegetable dish my elder daughter eats. She is quite picky but when I prepare this, she eats all the vegetables in it. It's one of my favorites. I use crepe but traditionally, a spring roll wrapper is used. It can also be fried but this one is a healthier option.
Here's my version:
A. Crepe
Ingredients:
2 eggs
1 c flour
1/2 c milk
1/2 c water
1 T oil
pinch of salt
Procedure:
1. Mix all liquid in a bowl.
2. Slowly add the flour and mix using a wire whisk. If it becomes lumpy, use a strainer to make it smooth.
3. Rest for few minutes in the fridge.
4. To cook the crepe, heat a non-stick pan on low heat. Using a measuring cup (1/3 c) , pour a cupful in the pan and slowly swirl clockwise until a thin layer is spread out evenly(see above photo). Cook for a minute or even less.
B. Vegetable Filling
Ingredients:
2 T oil
1 T garlic
2 T chopped onion
150 g ground chicken
1 pack bean sprouts
1 pc. small carrot, julienne
1/4 c chopped celery
*other vegetables can be used like green beans
salt & pepper to taste
1. Saute onion and garlic in oil.
2. Add ground chicken and cook until slightly brown.
3. Add all the vegetables and season with salt & pepper. Do not overcook. Set aside.
Note: The vegetables maybe drained by using a colander so the wrapper won't be soaked in liquid. The bean sprouts have a tendency to draw out some liquid after cooking.
C. Brown Sweet Sauce
1/2 c white sugar
1/2 c brown sugar
1/3 c cornstarch dissolved in cold tap water (slurry)
3 1/2 to 4 c water with 1 cube chicken stock
2 Tbsp. soy sauce
1 Tbsp. oil
Procedure:
1. Caramelize white sugar in medium sauce pan on medium heat.
2.Once amber in color, pour water with stock cube and add brown sugar.
3. Mix and add soy sauce.
4. Once it boils, add the slurry and continue mixing until slightly thick.
To assemble:
1. Wrap cooked vegetables in crepe.
2. Pour around 1/2 c of sauce.
3. Top with finely chopped garlic and chopped peanuts, as desired.
