Crispy & Chewy Rice Paper Eggplant Fries
An Innovative Rice Paper Eggplant Fry Recipe
Experience the delicious transformation of eggplant wrapped in crispy rice paper! These fries are perfectly crispy on the outside and wonderfully chewy on the inside, making them an ideal snack for kids or an exciting appetizer for adults.
Main Ingredients
- 2 eggplants (medium-sized)
- 20 sheets of rice paper
- A small bunch of scallions (finely chopped)
- 1-2 Korean chili peppers (optional, finely chopped)
Spicy & Sweet Dipping Sauce (Tablespoon measurement)
- 1 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 1 Tbsp vinegar
- 1 Tbsp ketchup
- 1 Tbsp corn syrup (or other liquid sweetener)
- 2 Tbsp water
- 1 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 1 Tbsp vinegar
- 1 Tbsp ketchup
- 1 Tbsp corn syrup (or other liquid sweetener)
- 2 Tbsp water
Cooking Instructions
Step 1
First, wash the eggplants and trim off the ends. Cut them in half lengthwise, then slice into bite-sized pieces (about 2-3 cm thick). Avoid cutting them too thin, as this will improve the texture.
Step 2
Prepare the dipping sauce: In a bowl, combine 1 Tbsp soy sauce, 0.5 Tbsp oyster sauce, 1 Tbsp vinegar, 1 Tbsp ketchup, 1 Tbsp corn syrup, and 2 Tbsp water. Mix well until combined. Set aside. Next, take one sheet of rice paper and dip it briefly in warm water until it becomes pliable but not soggy. Lay the softened rice paper flat. Place a piece of eggplant near one edge and carefully roll it up, tucking in the sides if necessary, to completely enclose the eggplant. Ensure there are no gaps and that both ends are well-wrapped. Repeat with the remaining eggplant and rice paper sheets. Finely chop the scallions and Korean chili peppers for the sauce.
Step 3
Heat a generous amount of oil in a pan over medium-low heat. Carefully place the rice paper-wrapped eggplant pieces into the hot oil, ensuring they don’t touch each other. Fry them slowly, turning occasionally, until the rice paper is golden brown and crispy on all sides. Be mindful not to burn them. Once the eggplant fries are cooked, remove any excess oil from the pan (you can gently wipe it clean). Add the chopped scallions and chili peppers to the pan, followed by the prepared dipping sauce. Simmer the sauce for a short while until it thickens to your desired consistency.
Step 4
Arrange the crispy fried eggplant pieces on a serving plate. Drizzle the thickened dipping sauce generously over the top. Enjoy! (A slight note: Mine turned out more chewy than perfectly crispy, likely due to frying temperature and time. Experiment with the heat to achieve your preferred crispiness. However, the natural juices from the eggplant combined with the delicious sauce made it a fantastic dish nonetheless!)
