Credits to Photographer Sam Folan
Crispy Eggplant Pork Pinwheels are a dish close to my heart because they perfectly combine crispy textures with bold flavours. I love how the tender pork filling soaks up the sauce while the eggplant crisps up beautifully. It’s inspired by classic Chinese home-cooking traditions, where stuffed vegetables are often served at family meals.
This dish feels comforting and a little bit fancy at the same time, making it ideal for sharing with loved ones. Quick to prepare in just 12 minutes, this appetising dish serves 2 to 4 and pairs perfectly with your favourite dipping sauce.
Savour the crispy goodness!
Crispy Eggplant Pork Pinwheels
Indulge in this delightful fusion of flavours with Crispy Aubergine Rolled Bites! Japanese eggplant slices filled with a savoury blend of minced pork, spring onions, garlic, ginger, and oyster sauce. Rolled into delectable cylinders, dipped in a light tempura batter, and fried to a golden crisp. Quick to prepare in just 12 minutes, this appetising dish serves 2 to 4 and pairs perfectly with your favourite dipping sauce. Savour the crispy goodness!
Ingredients
Filling Ingredients
- 2 Japanese Eggplants Aubergines
- 220 g Minced Pork
- 3 Spring Onions finely chopped
- 1 tbsp minced Garlic
- 1 tbsp minced Ginger
- 1 tbsp Oyster Sauce
- ½ tbsp Rice Wine
- Pinch of Salt
- Pinch of White pepper
- ½ tbsp Corn Flour
Batter Ingredients
- 1 cup plain flour
- ¼ cup Corn flour
- 2 Egg yolks
- 1 ¾ cups Iced Water
- Oil for frying
Instructions
- Place all your filling ingredients into a bowl (except the egg plants), mix well until the mixture becomes quite sticky.
- Cover with cling film and place in the fridge to rest.
- In another bowl mix your dry batter ingredients together, whisk your egg yolks and then combine with the flour and the iced water.
- Be careful not to over mix so don't worry about any lumps in the mixture.
- Place mixture in the fridge while you assemble your rolls.
- Using a peeler cut long thin strips of eggplants, spread a thin layer of your pork mixture covering your slice of eggplant and then roll into a cylinder. Once all the mixture and eggplant has been used, heat your oil to 185c.
- Now dunk your rolls into the tempura batter and carefully lower into your oil, fry until golden brown and crispy.
- This will take around 3 to 5 minutes depending on how thick your eggplant rolls are.
- Once cooked, drain and serve with your favourite dipping sauce.
Notes
Sweet and sour and sweet chilli work really well with this recipe.
Nutrition
Calories: 351kcal | Carbohydrates: 37g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 137mg | Sodium: 163mg | Potassium: 514mg | Fiber: 5g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg
