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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 oilCombine 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.
Other Recipes from this Episode
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