If you like rice paper rolls as much as I do then you will absolutely love these! I’ve called them sticky ‘Eggplant’ rolls because as a Londoner living in Australia I am conflicted whether or not to call them Aubergines or Eggplants. Whatever their name it doesn’t change the fact that this wonderful vegetable is high in fiber, antioxidants and thanks to this recipe, heaps of flavour! They are super quick and easy and can be enjoyed any time of day. Feel free to swap in and out for any fresh veggies you have on hand and get creative with them!
Please see below for the adaptable recipe (makes 4 rice paper rolls). There is even a short video at the end!
Ingredients:
- 1/4 of a large Eggplant/ Aubergine (or half a small one)
- 1/2 of a Capsicum/ Red pepper
- 1/2 a carrot
- 1/2 a cucumber
- 1/4 of a red onion (or spring onion if preferred)
- Mixed leaf salad
- Rice paper rolls
- Water
Sauce:
- 2 small cloves of garlic (minced)
- 1 teaspoon of sesame oil
- 2 tablespoons of hoisin sauce
- 2 tablespoons of soy sauce
- 1 (generous) teaspoon of maple syrup
Method:
- Chop all of the veggies into long thin strips and leave to one side.
- Peel and mice garlic.
- Add garlic into a large bowl along with all the other sauce ingredients and mix.
- Add the chopped eggplant to the bowl and stir gently before leaving it to sit for 10 minutes.
- Pour the marinated eggplant into a pan and fry for 10 minutes (or for as long as desired) and then leave to cool.
- One at a time, get your rice paper rolls and dampen them slightly. Load up with salad and your chopped veggies before topping off with your sticky fried eggplant. (Option to add mint or any other fresh herbs here)
- Fold your rice paper roles as per instructions on packaging.
- Dig in and enjoy!
I hope you get a chance to experiment with this recipe! Please feel free to leave any feedback you might have in the comments. I am also hoping to create more recipes in the future so if there is anything you would like me to try out I am open to suggestions!
Be Kind 
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