Step 5: Prepare for Frying
In a small bowl, combine the corn starch with the water, stirring until the mixture forms a smooth slurry. This will act as a light coating for the eggplant rolls to help them fry up crispy. Dip each roll into the corn starch mixture, ensuring it is fully coated. This coating will give the rolls a crisp, golden texture when fried.
Step 6: Fry the Eggplant Rolls
Heat the vegetable oil in a large frying pan or wok to 350°F (180°C). The oil should be deep enough to allow the rolls to float and fry evenly. Working in batches, carefully place the coated rolls into the hot oil, frying until they are golden brown and crispy on all sides. Rotate the rolls occasionally to ensure even cooking. The frying process should take about 3-4 minutes per batch, depending on the size of the rolls and the heat of the oil.
Step 7: Serve and Enjoy
Once the eggplant rolls are crispy and golden, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the rolls hot with your favorite chili sauce for dipping. The combination of crispy, savory eggplant and tender filling will leave you craving more!
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