Mini aubergine spring rolls

Name: Mini aubergine spring rolls
Yield: Makes 12 rolls, Serve 4
Cuisine: Italian
Ingredients: 1 shallot, finely chopped; 12 spring roll wrappers; 1 tablespoon sweet chilli sauce; 4 tablespoons sunflower oil; 2 tablespoons Indonesian soy sauce (kecap manis); 2 tablespoons chopped fresh coriander; 2 teaspoons sesame oil; salt and freshly ground black pepper; 1 small garlic clove, crushed; 2 medium-sized aubergines, cut into 1 cm dice; 4 tablespoons groundnut oil

Preparation info

Makes 12 rolls, Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

These spring rolls are extremely tasty and the ideal finger food with drinks. They can be made in advance and frozen to take a little stress out of entertaining. Serve with soy sauce.

Ingredients

4 tablespoons sunflower oil
2 teaspoons sesame oil
2 medium-sized

Starter
Vegan
Spring

Method

Heat the sunflower oil and sesame oil in a frying pan over a moderate heat, add the diced aubergine, shallot and garlic and stir-fry for 5-6 minutes until golden and tender. Place into a bowl and leave to cool. When cool, add the chilli sauce, kecap manis and chopped coriander; season to taste.

Lay the spring roll wrappers out on a work surface and place an equal amount of aubergine fil