Avocado and grilled eggplant spring rolls using Uten Mandoline
Spring Rolls filled with fresh herbs, carrot, zucchini, avocado and grilled eggplant
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
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!