Thai Spring Rolls

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
24 rolls
Level:
Intermediate

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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