Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these mouthwatering Roasted Eggplant Firecracker Rolls! Imagine crispy, golden-brown spring rolls packed with tender roasted eggplant, crunchy vegetables, and a hint of sesame that will make your palate dance with excitement. These aren't just rolls; they're a sensational Asian-inspired treat that promises to turn any meal into a gourmet experience that will have your friends and family begging for more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 large eggplant, sliced thin
- 8 spring roll wrappers
- 1 cup bean sprouts
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Vegetable oil for frying
Instructions
- Prepare the eggplant by washing and slicing it lengthwise into thin, uniform strips approximately 1/4 inch thick. Brush each slice with sesame oil and sprinkle with a pinch of salt.
- Preheat the oven to 425°F (218°C). Arrange eggplant slices on a baking sheet lined with parchment paper. Roast for 12-15 minutes until edges are golden and slightly crispy, turning once halfway through cooking.
- While eggplant roasts, julienne the carrot into thin, matchstick-sized strips. Prepare bean sprouts by rinsing and patting dry with paper towels.
- Allow roasted eggplant to cool for 5 minutes. Mix soy sauce with remaining sesame oil to create a quick seasoning liquid.
- Lay out spring roll wrappers on a clean surface. Place a roasted eggplant slice in the center, top with julienned carrots and bean sprouts.
- Fold the bottom of the wrapper over the filling, then fold in the sides, rolling tightly to create a compact roll. Seal the edge with a small amount of water.
- Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully fry rolls for 2-3 minutes per side until golden brown and crispy.
- Remove rolls from oil, drain on paper towels to remove excess oil. Let cool for 2-3 minutes before serving.
- Slice rolls diagonally and serve immediately with additional soy sauce or a spicy dipping sauce of choice.
Tips
- Slice eggplant uniformly to ensure even roasting and consistent texture
- Pat bean sprouts completely dry to prevent soggy rolls
- Use a thermometer to maintain oil temperature at exactly 350°F for perfect crispiness
- Don't overcrowd the pan when frying to ensure each roll gets golden and crisp
- Let rolls rest briefly after frying to allow excess oil to drain and prevent burning your mouth
- Experiment with dipping sauces like sriracha mayo or sweet chili sauce for extra flavor
- For a healthier version, you can bake the rolls instead of deep-frying
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
