From: Executive chef John Zehnder, Zehnder’s Restaurant, Frankenmuth, MI. Yield: 12 2-wrap servings. Sauce: 1⁄2 cup soy sauce 1⁄2 cup hoisin sauce 1⁄2 cup sweetened lime juice 1⁄4 cup rice vinegar Scramble: 2 Tbsp. peanut oil 1 medium onion, finely diced 2 Tbsp. ginger, minced 1 Tbsp. garlic, minced 1 medium carrot, grated 6 medium green onions, thin-sliced lengthwise 1 can water chestnuts, sliced * * * 12 large eggs 11⁄2 Tbsp. Asian fish sauce 1⁄2 Tbsp. soy sauce 1 Tbsp. sesame oil 1 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.