Recipe: CHINESE SPRINGROLL FILLED WITH VEGETABLES
- 12 eggroll wrappers or Philippino “lumpia” wrapper
- 1 cup diced Japanese eggplant
- 1 cup diced onion
- 1/2 cup diced red pepper
- 2 cups finely julienne Napa cabbage
- 1 cup sliced white mushrooms or cremini mushrooms
- 1/2 cup soy sauce
- 1/2 cup red wine vinegar
- 2 tablespoon chili flakes
- 1/4 cup canola oil
In a large sauté pan, heat up two tablespoons of canola oil. Add 1/2 cup of the onions and 1/2 cup of the eggplant. You can substitute a regular eggplant for the Japanese eggplant, but a regular eggplant tastes more bitter, so you need to dice it, salt it, and let it sit for 1/2 hour, then rinse it well. Also, adapt the soy sauce when you are making the filling, to compensate for the extra saltiness.
Sauté for one minute, then add chili flakes. Deglaze the pan with a 1/4 cup of the soy sauce and a 1/4 cup of the red wine vinegar. Repeat with the remaining onions and eggplant. Reserve.
Sauté the red pepper and mushroom individually. Once cooked, add them to the raw Napa cabbage and cooked eggplant. Cool.
Lay a sheet of the eggroll rappers on a flat surface with a corner pointed toward you. Place a tablespoon of filling on the bottom third of the wrapper. Fold the bottom of the rapper up over the filling, and then fold the sides in around the filling. From the bottom up, keep rolling to form a large cigar. Seal it with egg wash.
Fry in canola oil heated to 350 degree until golden brown approximately three to four minutes.
Makes 12 spring rolls