Step 1:
Preheat oven to 350°F (180°C). Cut each egg roll wrapper into four equal-size triangles. Working with one triangle at a time, join together the corners of the longest side. Dab a bit of water on one corner and press to hold the ends together, overlapping slightly along the seam to form a cone shape. Press the wrapper into the cup of a mini muffin pan to form a cup with an oval leaf shape, ensuring that the bottom of the wrapper is pressed evenly onto the bottom of the pan, forming an even base. Repeat with the remaining triangles to make 24 total. Spray the cups lightly with oil to coat. Bake for 7 to 10 minutes or until crisp and golden brown. Let cool.
Step 2:
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add the eggs, breaking the yolks to flatten lightly. Cook for 2 minutes, then flip and cook for an additional 2 minutes or until the egg yolks are just set. Remove to a cutting board to cool.
Step 3:
Remove the tough outer layers of the lemongrass stalk and cut off the top ⅔ of the stalk (save and freeze for soups or stock). Cut and discard the hard root end, then very finely slice the remaining tender portion (about the bottom third) of the stalk. Place in a medium bowl.
Step 4:
Add peanuts, basil, mayonnaise, brown sugar, curry paste, fish sauce, and lime juice to the bowl. Dice the cooled eggs and stir into the bowl until well coated.
Step 5:
Place a small spinach leaf into each cup and spoon in about 1 tbsp (15 ml) of the egg mixture.
Step 6:
Serve garnished with additional crushed peanuts and Thai basil.
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