Beef and eggplant spring rolls with ginger

 

[Ingredients (Serves 2)]

Ground beef...100g

Eggplant...1 (approx. 80g)

■A

Grated ginger...1 clove

Sugar, soy sauce...2 teaspoons each

Salt, pepper...a pinch each

Chinese chives...1/2 (approx. 50g, cut into 5cm lengths)

Spring roll wrappers...6

■Nori (mixed)

Flour, water...1 tablespoon each

Potato starch, frying oil

[Directions]

1. Peel the eggplant with a peeler, cut in half lengthwise, and cut each half into 6 equal pieces lengthwise.

2. Rub the beef with A and coat with 2 tablespoons of potato starch.

3. Using the "Basic Rolling Method," layer 2 eggplant slices, 1/6 of the chives, and 2 pieces of spring roll wrapper, layering them in order, to make 6 rolls total.

4. Pour oil into a frying pan to a depth of 1cm and heat to about 150°C. Add 3 and fry for about 5 minutes, turning halfway through cooking.