Preheat oven to 350°F (180°C).
Cut each egg roll wrapper into four equal-size triangles. Working with 1 triangle at a time, join together corners of longest side; dab a bit of water on one corner and press to hold ends together overlapping slightly along seam to form a cone shape. Press wrapper into the cup of a mini muffin pan to form a cup with an oval leaf shape ensuring that bottom of wrapper is pressed evenly onto bottom of pan, forming an even base. Repeat with remaining triangles to make 24 total. Spray cups lightly with oil to coat. Bake for 7 to 10 minutes or until crisp and golden brown. Let cool.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add eggs, breaking yolks to flatten lightly. Cook for 2 minutes, then flip and cook further 2 minutes or until egg yolks are just set. Remove to a cutting board to cool.
Remove tough outer layers of lemongrass stalk and cut off top ⅔ of stalk (save and freeze for soups or stock). Cut and discard hard root end then very finely slice remaining tender portion (about the bottom third) of stalk. Place in a medium bowl.
Add peanuts, basil, mayonnaise, brown sugar, curry paste, fish sauce and lime juice to bowl. Dice cooled eggs and stir into bowl until well coated.
Place a small spinach leaf into each cup and spoon in about 1 tbsp (15 ml) of egg mixture. Serve garnished with additional crushed peanuts and Thai basil.
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