Summer Rolls
 
 
Ingredients
  • 2 medium eggplants
  • Olive oil, for brushing
  • 16 (8 inch) round rice paper wrappers
  • 1 bunch mint, leaves only
  • 1 bunch basil, leaves only
  • 1 bunch cilantro, leaves only
  • 1 mango, sliced
  • 1 cucumber, sliced length wise into 6 pieces
  • 3 scallions, cut length wise into 2-inch pieces
  • 1 carrot, peeled and grated
  • 1 head lettuce, leaves separated
Instructions
  1. Cut the eggplant into ½-inch slices. Brush the slices with olive oil and grill until cooked through, about 3-5 minutes each side. Slice into four long pieces.
  2. Place a clean, damp paper towel over a plate. Fill a large bowl with warm water.
  3. Immerse the wrapper into the water for 5 to 10 seconds, until it is pliable. Lay the wrapper on the damp towel.
  4. Add a few mint, basil, and cilantro leaves onto the wrapper.
  5. Add a few slices of the mango, grilled eggplant, cucumber, scallion, and a large pinch of the carrot. Be careful to not overfill the wrapper.
  6. To roll the wrapper, fold in the left and right sides over the filling. Take one side and roll it tightly away from you, top to bottom, like a cigar. Repeat with he remaining wrappers and filling.
  7. Serve with lettuce leaves and peanut sauce!
Recipe by Tropicsgourmet at https://tropicsgourmet.com/6-creative-ways-to-enjoy-mangoes/