Chinese Rolls Stuffed With Eggplant
|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|
|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)|
|Cold water||3 Tablespoon|
|Egg roll wrappers||8|
? 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.