Eggplant, 1 medium unit
Zucchini, 1 medium unit
Cucumber, 1 medium unit
Carrot, 1 medium unit
Red pepper, 1 medium unit
Salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
Canola oil, 1/2 cup
Sweet chili sauce, 2 tablespoons
Parsley, 2 tablespoons
1. In a wide peeler, spread all the vegetables lengthwise and sprinkle the salt and pepper over them.
2. Take a slice of eggplant, a slice of zucchini on it, after a slice of carrot, a slice of cucumber and a strip of red pepper on top, roll gently and close with a toothpick. Prepare all the vegetable rolls in the same way.
3. Heat deep oil (see more information) and fry the rolls until browned.
4. Place the vegetable rolls on paper towel, arrange on a serving dish, garnish with the sweet chili sauce and sprinkle over the parsley.
5. Bon appetite (:
The amount of oil in the recipe is an estimated amount absorbed by the vegetable rolls after frying. You should fry in a deep oil (about a cup of frying oil as needed). It is desirable that all the vegetables be large and long so that they can be rolled comfortably and well.