Asian Burrito -- anyone tried it at home? Ideas for fillings?

[Marianna215]

Chef David Chang is causing a huge buzz in NYC with his Momofuku restaurant and his ssäm burrito bar, where one can get all sorts of delicious Asian foods mixed with rice and wrapped up into a flour pancake ala burrito.
Since I don't live in NYC anymore, I was thinking of having an asian burrito bar at a dinner party this weekend. Besides the peking duck type of fillings -- crispy duck, hoisin, cukes and scallions, I was trying to think up other fillings for the burrito. Any one have any interesting suggestions?
Also, should I just use a regular tortilla, or are there any other wrappers that would fit this cuisine better? I live in LA so I can grab all sorts of Asian ingredients at the wonderful Asian groceries in town.
Thanks!

[piccola]

Some kind of slaw
Fresh pineapple and/or mango
Mint leaves
Smoked or baked tofu
Kimchi
Asian mushrooms
Roasted peanuts
Spicy eggplant

[Sam Fujisaka]

"Fresh" (not fried) lumpia in the Philippines is one of my favorites. Just use lumpia wrappers or soaked rice paper sheets--much better than using tortillas for Asian ingredients.

[chowser]

I agree. Tortillas would be too thick. Something like this would be easy:

http://importfood.com/nrga1222.html

[Sam Fujisaka]

Exactly!!! Much better "fresh" than deep fried, too.

[Alan408]

This will be the 5th or 6th time trying to post to this thread. So, if this shows up several times, I think it is due to the new software.

This was a winner at a Beef Council's Contest, might have been California in the mid to late 90s.

Marinate flank steak 4-12 hours in: sesame seed oil, rice wine vinegar, honey. Use ~1/2 of the dressing as marinade, use the rest of the dressing with the cole slaw, or as needed (qs).

Grill the flank steak, slice thinly across the grain.
Add dressing to cole slaw mix, sliced green onions, chopped dry or honey roasted peanuts, flour tortillas.

[chef chicklet]

The moo shu pork recipe that I was taught in a class was pork, golden lilies, dried fungus,bamboo shoots, water chestnut, cabbage,black mushroom, green onion sliced lengthwise, hoisin, egg,ginger root, hoisin saice. I prefer the handmade chinese pancake for the wrap.
I also was served at a Thai restaurant their "Thai Taco" in a crunchy taco...

[prettyme]

Gourmet Mag had a recent recipe for "moo shu in moments" in one of their ten-minute main categories. It's wrapped up in a tortilla and quite delicious.

[karen2006]

Something with BBQ pork and spicy mustard...Yum!

[chowser]

You could use eggroll wrappers and steam them briefly just before wrapping. For toppings, I'd add chopped peanuts w/ a little sugar. And, beat some eggs, cook a really thin egg pancake, then make long thin slices (julienned). You could also use lettuce as wraps. Use the scallions, cut long thin strips on one end and soak in cold water. The long thin strips will slightly curl and you can use that end as a "paint brush" to dip the sauces onto your pancake and then add it and eat.

[WineWidow]

My friend Peter serves this with a fried-up mix of ground pork, carrots, scallions, ginger and water chestnuts that's totally yummy.

[HaagenDazs]

A traditional Asian pancake seems a little thin to me, also you're going to have to make it yourself. I'd stick with the regular store bought burrito size tortillas and go from there.

I'm with hotoynoodle, I've been eating moo shu pork "burrito style" for years. What's so new about that?

[hotoynoodle]

chicken in peanut sauce, pork in curry, flank steak marinated in red chili and garlic sauce. maybe some bbq tofu if some of your friends don't eat meat. shrimp w/ lemon grass and ginger.

i don't see why this is creating any buzz. wrapped up food is pretty common in most cuisines, lol.

[lollya]

carrots, peapods, bean sprouts, ginger!