Roasted Eggplant and Zucchini Salad Roll Recipe

The do-it-yourself aspect of salad rolls is what I love about them. You could roll a bunch of spring rolls and serve them as is, but I think it’s a little more fun to have everyone roll their own. Don’t like cilantro? Don’t add it in! Love zucchini? Fill ‘er up!

I liked these meat-less salad rolls, but Mike found that the zucchini and eggplant tasted too much like obvious meat-replacements. I thought the vegetables were awesome: the sugar in the fish sauce caramelized a bit giving them a nice sweet savoury flavour.

I guess I should have had one more option on the table: meat!

Roasted Eggplant and Zucchini Salad Roll Recipe
serves 2

1 small eggplant
3 small zucchinis
2 teaspoons vegetable oil
3 tablespoons fish sauce
green leaf lettuce
mint
Thai basil
cilantro
shiso
rice paper
fish sauce for dipping

Slice the eggplant and zucchini into spears and toss with the vegetable oil and fish sauce. Pan-roast on medium heat until soft and tender. Place all the roasted vegetables on a dish. If everyone is going to be rolling their own rolls, set all the ingredients out on the table along with plates and a big bowl of very hot water.

To assemble: Dip the rice paper into the water and place on a plate. The paper will continue to soften as you assemble your roll. Add the ingredients to taste, then roll by folding up the bottom of the skin, then the sides, then rolling. Enjoy by dipping in fish sauce!

1 Comment add yours

  1. kindly let me know if we can make this salad in advance and keep it.

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