Lemongrass & Starfruit Breakfast Rolls with Pickled Daikon

Instructions

1. 1

   Peel the daikon radish and cut into thin matchsticks. In a small bowl, combine rice vinegar, sugar, and salt. Stir until sugar and salt are dissolved. Add the daikon matchsticks to the brine and let sit for at least 30 minutes, or until slightly softened and tangy.

   ~5 min
2. 2

   Prepare the lemongrass. Remove the tough outer layers and finely mince the tender inner core of the lemongrass stalks.

   ~5 min
3. 3

   In a large bowl, whisk together the eggs, fish sauce, black pepper, and minced lemongrass. Ensure the lemongrass is evenly distributed.

   ~3 min
4. 4

   Heat 15 ml of neutral oil in a non-stick frying pan over medium heat. Pour in half of the egg mixture and scramble gently until cooked through. Remove from pan and set aside. Repeat with the remaining egg mixture and oil.

   ~10 min
5. 5

   Wash and thinly slice the starfruit, removing any seeds. Gently separate the mint and cilantro leaves.

   ~5 min
6. 6

   Prepare a shallow dish of warm water for soaking the rice paper wrappers.

   ~1 min
7. 7

   Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until pliable. Lay it flat on a clean surface.

   ~1 min
8. 8

   Arrange a small portion of scrambled eggs, a few slices of starfruit, some pickled daikon, mint leaves, and cilantro leaves near the bottom edge of the wrapper. Be careful not to overfill.

   ~2 min
9. 9

   Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly upwards to form a compact roll.

   ~2 min
10. 10

    Repeat steps 7-9 until all ingredients are used. This recipe yields approximately 12 rolls.

    ~20 min
11. 11

    Serve immediately with any leftover pickled daikon brine for dipping if desired.