Eggplant Seaweed Roll

Eggplant Seaweed Roll

Ingredients

  • 5 sheets Rice paper
  • 1/2 cup Water
  • 5 sheets Nori sheet
  • 5 pcs. Eggplant, peeled
  • 1 pack of 65 g Tasty Boy® All-Purpose Breading Mix Regular
  • 1/2 cup Cooking oil
Dip
  • 1/4 cup AJI-Mayo® Professional-Style Mayonnaise
  • 1 tsp. Soy sauce
  • 2 tsps. Sugar

Procedure

  1. WRAP. Dampen rice paper and place on a flat surface. Layer with seaweed sheet then place eggplant on the middle. Wrap the eggplant tightly and slice into 1/2 inch thick pieces.
  2. COAT AND DEEP-FRY. Coat with Tasty Boy® then deep-fry until golden brown.
  3. MIX. Make the dip by mixing Aji-Mayo®, soy sauce, and sugar.
  4. SERVE. Transfer to a plate then serve with dip on the side. Enjoy!

Cooking Tips

Double coat the wrapped eggplant with Tasty Boy® to make the roll crispier.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 5 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 5 pieces (87.4g)

Products Used

Aji-Mayo® Professional Style Mayonnaise Buy Now
TASTY BOY® ALL PURPOSE BREADING MIX Buy Now

Nutrition Facts

Calories per serving (kcal)
277.3
Carbohydrates (g)
22.7
Proteins (g)
3.2
Fat (g)
19.2
Dietary Fiber (g)
3.2
Calcium (mg)
23.2
Iron (mg)
0.8
Sodium (mg)
791.0

Good to Know Nutrition Facts

Eggplant is high in fiber promoting fullness and satiety as it moves in the digestive tract slowly.

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