Back to 8 servings wrappers 1 cup all-purpose flour, for the wrappers 0.5 cup cornstarch, for the wrappers 1 teaspoon white sugar 0.5 teaspoon salt 2 eggs, beaten 1 tablespoon canola oil, plus extra for greasing the pan 2 cups water, or milk; more as needed to thin the batter filling 2 tablespoons canola oil 3 cloves garlic, minced 1 medium onion, chopped 8 ounces extra-firm tofu, pressed and cubed or cut into strips; or ground pork 1 medium sweet potato, peeled and julienned or cubed 1 medium carrot, julienned 0.5 pound green beans, trimmed and thinly sliced 2 cups cabbage, shredded 2 tablespoons fish sauce, or soy sauce for a vegetarian version 0.5 teaspoon ground black pepper 0.5 cup water assembly 1 cup cilantro or lettuce leaves, for assembling peanut sauce 6 tablespoons brown sugar 1.5 cups water 2 tablespoons soy sauce 2 tablespoons peanut butter 1 tablespoon cornstarch, dissolved in 3 tablespoons cold water 1 clove garlic, minced garnish 0.5 cup peanuts, crushed, for garnish 1 fried or fresh garlic, minced, for garnish
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1 Step 1: Whisk the flour, cornstarch, sugar and salt in a bowl. Add the eggs, oil and water, and whisk to a thin, smooth batter. Let it rest 10 minutes.2 Step 2: Heat a lightly oiled nonstick pan over medium-low heat. Pour in about 1/4 cup batter and tilt to spread it into a thin round. Cook about 1 to 2 minutes until the top looks dry and the edges lift, without browning. Slide onto a plate and repeat, stacking with parchment between wrappers.3 Step 3: Heat the oil in a large skillet over medium heat. Sauté the garlic and onion until soft and fragrant, about 3 minutes. Add the tofu or ground pork and brown, about 4 minutes.4 Step 4: Add the sweet potato, carrot and water. Cover and cook about 5 minutes until just tender. Add the green beans and cabbage and stir-fry 2 to 3 minutes until tender-crisp.5 Step 5: Season with fish sauce and black pepper. Drain any excess liquid and let the filling cool to room temperature before rolling.6 Step 6: For the sauce, whisk the brown sugar, water, soy sauce and peanut butter in a saucepan over medium-low heat until dissolved. Add the garlic and simmer 2 to 3 minutes.7 Step 7: Stir in the dissolved cornstarch and simmer, stirring, until the sauce is thick and glossy, about 2 minutes. It will thicken more as it cools.8 Step 8: Place a wrapper on a plate, add a lettuce leaf or cilantro and a generous line of filling across the center. Fold the bottom edge up, fold in the sides and roll snugly to enclose.9 Step 9: Arrange the rolls on a platter, spoon the sauce over them and finish with crushed peanuts and minced garlic.getsaucepan.com/r/38bf5169-02d2-5efe-9faf-7e9612a2f1b7
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