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1
Cut cucumber in half lengthwise, then use a small spoon and remove the seed/pulp down to within 1/4 of the peel.
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2
Slice each half into long thin strips about 1/8 inch wide by 1/8 inch thick.
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3
Cut the strips into 1 1/2 inch lengths.
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4
Place cucumber strips into a hot pan with a small amount of sesame oil, sprinkle very lightly with salt, and stir fry for one to two minutes.
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5
Set aside and let cool.
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6
Cut carrot into 1 1/2 inch sections, then slice each section lengthwise into 1/8 inch thick slices.
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7
Cut each slice into thin strips about 1/8 inch thick.
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8
Place carrot strips into a hot pan with a small amount of sesame oil and stir fry for two to three minutes, until tender-crisp.
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9
Set aside and let cool.
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10
Separate enoki mushrooms then place in a hot pan with a small amount of sesame oil and stir fry for one minute.
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11
Set aside and let cool.
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12
Place Korean chives in a hot pan with a small amount of sesame oil and stir fry for one minute.
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13
Set aside and let cool.
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14
Separate yolks from whites.
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15
Combine yolks and whip together.
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16
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
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17
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
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18
Remove from heat and let cool.
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19
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
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20
Repeat with egg whites.
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21
Combine flour, salt, milk/water and mix into a very thin batter.
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22
Lightly oil a small pan and heat over medium high heat.
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23
Spoon in just enough batter to make a very thin crepe like wrapper about two inches in diameter.
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24
Cook until top just begins to firm and bottom is very lightly browned, then flip and cook until very lightly browned (about 20 seconds).
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25
Repeat until batter is used up.
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26
Mix each sauce separately, and place in dipping containers.
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27
Place wraps in the center of a large serving plate and arrange the eight filling ingredients around the wrappers.
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28
Place Sauce containers to either side of the serving plate.
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29
Place a wrap on a small plate and place a small amount of each filling just off center in the wrap.
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30
Fold the short side over the filing then continue to roll.
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31
Dip in either of the dipping sauces and eat.
