Avocado and grilled eggplant spring rolls using Uten Mandoline

Spring Rolls filled with fresh herbs, carrot, zucchini, avocado and grilled eggplant

Are you looking for light and healthy lunch idea? Today's recipe is proposed by our partner Delish.


Spring Rolls

1 . Eggplant cut into sticks
1/4 C . Water
2 T . Soy Sauce
1/2 T . Maple Syrup
1/2 C . Water
1/4 C . Light Coconut Milk
4 Sheets of Rice Paper
1 C . Carrot (Julienne Cut)
1 C . Zucchini (Julienne Cut)
1 Fresh Jalapeño Julienne Cut w/o Seeds
1/2 an Avocado thinly sliced
Handful of Fresh Mint
Handful of Fresh Cilantro
Spring Roll Sauce (Optional)
2 T . Light Coconut Milk
1 tsp . Lime Juice
1 tsp . Almond Butter
1 tsp . Sweet Chili Sauce


Spring rolls

Place the eggplant sticks into a shallow dish. In a small bowl, stir the 1/water, soy sauce and maple syrup together; then pour over the eggplant and marinade for 1-2 hours.

Heat up your grill and prep the veggies during the last 15 minutes of marinating time. Grill the eggplant on all 4 sides until each one has brown grill marks, and pour the rest of the marinade over the pieces as they grill.

Warm the 1/2 C. of water with the light coconut milk in a medium sauce pan until it is just hotter than luke warm, and turn off the heat.

Dip one sheet of rice paper in the water/coconut milk on each side for 2-3 seconds, then transfer to a small plate.

Place 2-3 pieces of eggplant in the middle of the paper, along with carrot, zucchini, jalapeno and avocado pieces. Add a couple leaves of mint and cilantro to the middle and fold the rice paper like a burrito.


Whisk all of the ingredients together until completely smooth, you may need to warm up the almond butter before doing this. Serve!