XO Eggplant Rice Paper Parcels: A Flavourful Fusion Delight
There’s something incredibly satisfying about crafting the perfect bite-size appetiser that punches above its weight in flavour. That’s exactly what these XO Eggplant Rice Paper Parcels offer.
Ideal as a starter paired with a crisp beer or as a sophisticated entrée alongside some savoury grilled meat skewers, these parcels are a versatile addition to any culinary occasion.
Ingredients
- Veggie oil
- 1 carrot, finely diced
- 1 clove garlic, finely diced
- 1 small knob of ginger, minced
- 2 tbsp bamboo shoots, finely diced
- 1/2 teaspoon sesame oil
- 1 small eggplant, chopped into 1cm cubes
- 2 tbsp XO sauce (easily found in any Asian supermarket)
- 1/2 tbsp mirin
- 1/2 tbsp soy sauce
- 50g vermicelli, soaked in hot water until soft
- Small circular rice paper sheets
For garnishing:
- Fresh coriander
- Sweet chilli sauce for dipping
Method
- Prepare the Eggplant: Begin by lightly coating the cubed eggplant in oil and salt to remove any bitterness. Spread them out on a baking tray and roast in the oven until they start turning a delicious golden brown.
- Sauté the Base: Heat 1 tbsp of veggie oil in a pan. Add the carrots, garlic, ginger, and bamboo shoots, sautéing until they are softened yet still textured. Stir in a little sesame oil for an aromatic touch.
- Combine Flavours: Introduce the roasted eggplant to the pan, followed by the XO sauce. Stir well to combine the robust flavours. Season the mixture with mirin and soy sauce, adjusting to your taste preference.
- Cool and Mix: Remove the pan from the heat and allow the mixture to cool. Then, fold in the softened vermicelli, ensuring even distribution throughout the mixture.
- Wrap the Parcels: Dip the rice paper sheets individually in hot water until they are pliable. Lay one sheet flat on a board, place a tablespoon of the filling in the center, and fold it to form a neat parcel. Repeat with the remaining sheets.
- Fry to Perfection: Heat a shallow layer of oil in a frying pan. Carefully fry the parcels for a couple of minutes on each side until crispy, ensuring they don’t stick together.
- Serve and Enjoy: Once golden and crispy, remove the parcels from the oil, drain on paper towels, and garnish with fresh coriander. Serve hot with a side of sweet chilli sauce for dipping.
These XO Eggplant Rice Paper Parcels are not just a treat for the taste buds but also a joy to make. Each parcel is a burst of umami flavours, complemented by the crisp texture of the fried rice paper.
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