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Chinese Rolls Stuffed With Eggplant

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  Olive oil 1 Tablespoon
  Green onions 2 , chopped
  Dry shallots 2 , chopped
  Garlic 2 Clove (10 gm), smashed and chopped
  Chopped fresh parsley 1 Tablespoon
  Basil 1 Tablespoon
  Fresh mushrooms 1⁄2 Pound, chopped
  Chopped roasted red pepper 1⁄2 Cup (8 tbs)
  Eggplant 1⁄2 , peeled and diced
  Ricotta cheese 1⁄2 Cup (8 tbs)
For rolls
  Flour 1 Tablespoon
  Cold water 3 Tablespoon
  Egg roll wrappers 8
  Oil 1 Tablespoon

? To make stuffing, heat oil in frying pan over medium heat. Add green onions, shallots and garlic. Cook 3 minutes.
? Add herbs and mushrooms. Season, mix and cook 2 minutes.
? Add roasted red pepper and eggplant; mix well. Partly cover and cook 15 minutes over medium heat. Stir once during cooking process.
? Stir in cheese and cook 2 minutes. Set stuffing aside.
? To prepare rolls, preheat oil in deep fryer to 375 °F (190 °C).
? Dissolve flour in cold water to make a paste.
? Spread each egg roll wrapper flat on counter. Spoon some eggplant stuffing in center of each wrapper. Roll up as illustrated in technique, using flour paste to seal edges.
? Deep fry in hot oil 3 to 4 minutes, or adjust time depending on size. Serve hot with the sauce.

Recipe Summary

Side Dish

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Chinese Rolls Stuffed With Eggplant Recipe