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Fresh spring rolls have garnered a reputation as a beloved snack or appetizer, celebrated for their lightness and versatility. Originating from various Asian cuisines, these rolls typically feature a medley of fresh vegetables and proteins encased in delicate rice paper wrappers. The appeal of spring rolls lies not only in their vibrant presentation but also in their ability to deliver a burst of flavor and nutrients in every bite. In this recipe, we’ll explore a unique twist on this classic dish: the Fresh & Crunchy Eggplant Cucumber Spring Rolls. This variation incorporates the earthy richness of eggplant, the refreshing crunch of cucumber, and a symphony of complementary ingredients, making it a perfect choice for health-conscious eaters and culinary adventurers alike.

Eggplant Cucumber Spring Rolls

Discover the vibrant flavors and textures of Fresh & Crunchy Eggplant Cucumber Spring Rolls! This healthy twist on a classic appetizer combines creamy eggplant, refreshing cucumber, and colorful veggies wrapped in delicate rice paper. Perfect for snacks or gatherings, these rolls are nutritious, low in calories, and ideal for health-conscious food lovers. Learn how to prepare them with a tangy dipping sauce that elevates every bite. Enjoy a burst of freshness at your next meal!
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Ingredients
  

1 large eggplant, sliced into thin strips

1 medium cucumber, julienned

1 cup red bell pepper, julienned

1 cup shredded carrots

1 cup fresh mint leaves

1 cup fresh cilantro leaves

10 rice paper wrappers

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

Pinch of salt and pepper

Optional: Thai peanut sauce or hoisin sauce for dipping

Instructions
 

Prepare the Eggplant: In a large skillet over medium heat, add the sesame oil. Once hot, add the sliced eggplant, seasoning with a pinch of salt and pepper. Sauté for about 5-7 minutes or until the eggplant is tender and lightly golden. Remove from heat and let cool.

    Prepare the Veggies: While the eggplant cools, wash and julienne the cucumber and bell pepper. Use a grater for the carrots if you prefer shredded carrots.

      Soak Rice Paper Wrappers: Fill a shallow dish with warm water. Gently dip one rice paper wrapper into the water for about 10-15 seconds, until it becomes pliable. Carefully remove and lay it flat on a clean, damp kitchen towel.

        Assemble the Spring Roll: Begin with a few pieces of the sautéed eggplant in the center of the wrapper. Add a few strips of cucumber, bell pepper, and shredded carrots on top. Place a couple of mint and cilantro leaves for freshness.

          Roll It Up: Fold the sides of the wrapper over the filling, then roll it away from you to form a tight spring roll. Repeat with the remaining wrappers and filling.

            Make the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, and an extra drizzle of sesame oil. Adjust the flavor to your liking.

              Serve: Arrange the spring rolls on a serving platter alongside the dipping sauce. Enjoy your fresh and crunchy Eggplant Cucumber Spring Rolls!

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 10 spring rolls