Thai Spring Rolls
Recipe courtesy Someone's in the Kitchen
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

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe Summary
Difficulty: Intermediate
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 24 rolls
User Rating:5 Stars

Episode#: BH0106
Copyright © 2006 Television Food Network, G.P., All Rights Reserved