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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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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. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
2. 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.
3. 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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