Mushroom and Eggplant Spring Rolls

A fresh and tasty appetizer that’s sure to please, while helping you to get your much needed veggies! Serve with a low sodium dipping sauce for added flavour.

1 Eggplant
1 cup Julienned carrots
2 cups shiitake mushrooms
1 TSP vegetable oil
1/4 cup thinly sliced red onion
1/2 TSP salt
1 cup chopped water chestnuts
Rice paper wrappers
1 head boston or leaf lettuce
Fresh Basil – I like Thai basil in this dish but regular works great too!

Cut eggplant into 2 inch by 1/2 inch rectangles. Cook in boiling salted water for 2 minutes until slightly tender. Use a slotted spoon and transfer them to a colander. Press to drain out any water. Blanch carrots in the remaining boiling salted water for 20 seconds. Drain.

Stem shiitake and save for stock – slice caps. In a non stick skillet heat oil and cook onions for 1 minutes. Add mushrooms and cook until tender, about 4 minutes. Stir in water chestnuts and cook 30 seconds longer. Transfer to a bowl with carrots and eggplant. Mix well.

Fill large pie plate with hot water and spread clean tea towel on work surface. Dip rice paper wrapper into water until pliable, about 10 seconds. Place on tea towel. Place half of a lettuce leaf on lower half of rice paper wrapper, top with 1 or 2 basil leaves and loosely packed 1/4 cup eggplant mixture. Fold bottom edge over filling; tuck in sides and roll up into tight cylinder. Place roll on platter, seam side down, cover with damp towel to prevent drying. Repeat with remaining wrappers and filling.

Source: Homemakers Magazine: Dec./Jan. 2007


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