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Appetizers | |
| 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. | |
Unrated | |
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