Chinese Rolls Stuffed With Eggplant Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Green onions | 2 , chopped | |
| Shallots | 2 , chopped | |
| Garlic | 2 Clove (5gm), smashed | |
| 1 tbsp chopped fresh parsley ltbsp basil | ||
| Mushrooms | 1/2 Pound, chopped | |
| Roasted red pepper | 1/2 Cup (16 tbs), chopped | |
| 1/2 eggplant, peeled and diced | ||
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| Rolls | ||
| Flour | 1 Tablespoon | |
| Cold water | 3 Tablespoon | |
| 8 egg roll wrappers oil | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
? 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.
? 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.
Chef
