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Instructions |
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Grate jicama and carrots. Thinly slice the
sausage into ovals. Whisk eggs and 1/4 ts of
salt in a bowl.
Heat oven to 200 degrees. Line baking sheet with
foil. Place sausage on one layer and bake for
10-15 minutes until sausage is warm. Do not over
cook or sausage will be chewy. Set aside.
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In a large skillet, add about 1/2Tb of oil on
medium heat. Cook thin layers of scrambled eggs.
Stack and cut into julienne pieces. Set aside.
In same skillet, heat about 2 ts of oil on medium
low heat. Cook jicama and carrots until they
wilt. Set aside.
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Using warm water, wet rice paper. Add thai basil
at the bottom, then jicama/carrot mixture, some
eggs and sausage. Roll.
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In a medium sauce pan, heat 1ts of oil on low heat.
Saute the garlic and ginger until fragrant. Add
peanut butter and hoisin sauce and stir. Add hot
water until the sauce is thinned to your liking.
Then add salt, Sambal and peanuts to taste.
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Originally Submitted
10/28/2018
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