Sticky Miso Eggplant Rice Paper Rolls
Josh Ball
Rated 5.0 stars by 1 users
Category
Dish
Servings
18-20 rolls
Prep Time
30 minutes
Cook Time
10 minutes
Not a fan of eggplant? This might change your mind.
When @cookedbyclauds drops a recipe, it never misses — and these sticky miso eggplant rice paper rolls are no exception. Crispy, sweet, and bursting with umami in every bite. Pretty sure you’ve never had eggplant like this before. Perfect as a snack… or a full meal if you're downing 10 rolls.
Stock up on miso, honey and our bargain buys from the Farmers Pick Pantry and get your next meal sorted.
Ingredients
-
1 eggplant
- 1 ½ tbsp cornflour
- 6 tbsp vegetable oil
- 3 garlic cloves, minced
- 2 spring onions, whites, finely chopped
- 1 tsp chilli flakes
- 1 tsp sesame oil
- 2 tbsp red miso paste, mixed with 4 tbsp boiling water
- 2 tbsp honey
- 2 tbsp soy sauce
- 20 sheets rice paper
- 3-4 nori sheets
- 2x250g microwave sticky rice
- 1 avocado, cut into thin slices
- 1 carrot, shaved and julienned
- 1 cucumber, julienned
- Kewpie mayonnaise
Directions
Cut the ends off the eggplant and cut into thick batons (roughly finger length).
Coat in cornflour and season with with salt and pepper.
Heat half the oil in a large pan and lightly fry the eggplant in 2 batches. Set aside.
In the pan, make the marinade by first frying off the garlic, spring onion and chilli in the remaining oil. Once it’s becoming fragrant, add the sesame oil, miso mixture, honey and soy sauce. When the sauce begins to thicken and bubble, add the eggplant in batches to coat entirely.
To prepare the rice paper rolls, microwave the rice as per packet instructions and cut the nori sheets in half and then in thirds (making 6 rectangles).
Submerge a rice paper in a shallow bowl of water for a couple of seconds until slightly softened, then transfer to damp cloth/bench.
Place a nori rectangle in the middle and spread a tablespoon of rice across it. Layering up, add two eggplant strips, some cucumber and carrot and drizzle with kewpie mayo.
To roll, fold up the bottom and top of the rice paper sheet, and roll sideways to create a tight rice paper roll.
Repeat with remaining sheets and mixture. Serve with hoisin sauce.
