Eggplant Spring Rolls
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
2 eggplants
2 tbsp. sesame oil
salt & pepper
Filling 1:
1 cup (35g) alfalfa sprouts
1 cup (90g) red cabbage, shredded
1 cup (35g) alfalfa sprouts
1 cup (90g) red cabbage, shredded
Filling 2:
¼ red bell pepper
¼ orange bell pepper
¼ yellow bell pepper
¼ green bell pepper
1 cup (65g) enoki mushrooms
¼ red bell pepper
¼ orange bell pepper
¼ yellow bell pepper
¼ green bell pepper
1 cup (65g) enoki mushrooms
Sauce 1:
2 tsp. dijon mustard
2 tbsp. rice wine vinegar
1 tbsp. maple syrup
2 tbsp. apple juice
salt & pepper
2 tsp. dijon mustard
2 tbsp. rice wine vinegar
1 tbsp. maple syrup
2 tbsp. apple juice
salt & pepper
Sauce 2:
1 tbsp. tamari
1 tbsp. rice wine vinegar
1 tsp. coconut sugar
1 tbsp. apple juice
1 tbsp. tamari
1 tbsp. rice wine vinegar
1 tsp. coconut sugar
1 tbsp. apple juice
Nutrition
(Per Serving)
Calories
181
Fats
8 g
Protein
4 g
Carbs
28 g
Instructions
- Thinly slice the eggplant lengthwise using a mandoline or a sharp knife.
- Heat the sesame oil in a large skillet and layer the eggplant slices in a single layer, sprinkle with salt and pepper, and cook for 1-2 minutes on each side. Transfer to a plate. Work in batches if necessary.
- To assemble, lay an eggplant slice on a flat surface and place the vegetables on top at one end of the eggplant slice. Now tightly roll up the eggplant, keeping all the vegetables inside.
- Now make the sauces by mixing the sauce ingredients together in two separate bowls.
- Serve the eggplant rolls with the two sauces.