Asian Herbed Omelet Wraps

• 6 large eggs
• 6 scallions, trimmed and finely sliced
• 2 tablespoons chopped cilantro, plus 1/3 cup loosely packed leaves
• 1 red chile, seeded and finely chopped
• 2 teaspoons tamarind paste
• 2 tablespoons coconut milk
• 1/2 teaspoon brown sugar
• Pinch of salt
• 6 teaspoons vegetable oil
• 1 ounce vermicelli rice noodles
• 6 tablespoons hoisin sauce
• Meat from half a Chinese roast duck, or rotisserie chicken, shredded
• 1/2 cucumber, quartered, seeded and cut into fine matchsticks
• 13 cup shredded mint leaves

1. Combine the eggs, scallions, 2 tablespoons cilantro, chile, tamarind, coconut milk, brown sugar and salt, and beat lightly.
2. Place a 6-inch skillet over medium-low heat and add 1 teaspoon oil.
3. Using a small ladle, add about a sixth of the egg mixture, swirling it quickly to thinly cover the base of the pan.
4. When the underside is golden and the top looks set, 2 to 3 minutes, turn it onto a plate to cool and repeat with the remaining egg mixture to make 5 more omelets.
5. Pour boiling water over the rice noodles and soak until soft, 5 to 10 minutes, then pour cool water over them, drain and cut into shorter lengths with kitchen scissors.
6. Lay one omelet golden-side down and spread a tablespoon of hoisin sauce over it.
7. In a line, just off center, lay about a tablespoon of rice noodles, a little duck or chicken, cucumber matchsticks, a few cilantro leaves and a little shredded mint.
8. Roll up as firmly as possible, from the edge nearest the filling ingredients.
9. Cut in half through the middle, and repeat with the remaining omelets and filling.

eggs, scallions, cilantro, red chile, tamarind paste, coconut milk, brown sugar, salt, vegetable oil, vermicelli rice noodles, hoisin sauce, duck, cucumber, mint

Taken from cooking.nytimes.com/recipes/1013796 (may not work)