Mekong Delta Vegetable Wraps
1 medium carrot, peeled and grated
1. In small bowl, combine carrot, garlic, pepper flakes, sugar, lime juice, vinegar, and fish sauce. Stir and set aside at room temperature.
2 cloves garlic, peeled and run through garlic press
1/4 teaspoon hot red pepper flakes
2 tablespoons brown sugar
2 tablespoons lime juice
1/4 cup seasoned rice vinegar
1/4 cup soy sauce
1 large or 2 medium eggplants (about 2 pounds), pricked with a fork several times
rice vermicelli, (4 ounces)
16 curly lettuce leaves, washed and left whole
1 bunch scallions, trimmed and cut into 1 inch lengths
1 cup fresh basil sprigs
1 cup cilantro sprigs
2 cups mung bean sprouts
2. Cook eggplant under broiler, turning until charred on all sides and soft, about 8 minutes. Using oven mitts, peel and cut the eggplant into strips.
3. Bring large pot of water to boil and cook noodles until done, about 1 minute. Drain and rinse with cold water .
4. Place eggplant and accompaniments on platter. Let everyone make their own lettuce wraps by placing lettuce leaf on plate and topping with noodles, eggplant, sauce, scallions, basil, cilantro, and sprouts.
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