Thai Spring Rolls

Name: Thai Spring Rolls
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

13 ingredients

5 steps

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

1

Combine vegetables, blanch in salted water until done.
2

To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
3

Place 1 tablespoon of mixture on egg roll skin, roll like a cigar.
4

Fry in hot oil, until brown and crispy.
5

Serve with your favorite dipping sauce.