Oriental Eggplant and Carrot Spring Rolls

vanevalentine's picture

Sep. 22, 2011


Carrots 2 , cut into thin short strips
Eggplant 1/2 , cut into thin short strips
Oil 1 Teaspoon (as needed (coconut or any other oil))
Salt & pepper To Taste
Spring roll pastry 6
For frying
Oil 1 Cup (16 tbs) (For deep frying)



1. In a pan heat oil and stir fry the carrot and eggplant strips in it

2. Season with salt and pepper to taste

3. For making the rolls, place two sheets of spring roll pastry on a dry surface and spread some of the filling on one side of the pastry.

4. Fold one of the corners on top of the filling and roll a tiny bit. Then fold the extremes closing both sides of the roll and complete rolling. Seal the roll with a little bit of water.

5. Deep fry the rolls, turning them once in a while.

6. Place them on paper towel to drain.


7. Serve hot with soy sauce or sweet and sour sauce


Spring rolls are normally deep fried, but you also have the option of baking them for 20 minutes in a preheated oven to 220 degree Celsius, which is a healthier option than deep frying them.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 151Calories from Fat 64

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat %

Trans Fat 0 g


Sodium 102 mg4.25%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet