Thai Spring Rolls
- Level: Intermediate
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 446
- Total Fat
- 37
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 3
- Sodium
- 399
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
8 ounces leeks, julienne
8 ounces carrots, julienne
8 ounces celery, julienne
1/2 bulb fennel, julienne
3 Japanese eggplants, julienne
2 tablespoons chopped basil leaves
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro leaves
2 tablespoons grated ginger pulp
1/2 teaspoon hot chili pepper flakes
Salt and pepper
24 egg roll wrappers
4 cups canola oil
Directions
- Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
- Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.