Ingredients

• 8 ounces leeks, julienne
• 8 ounces carrots, julienne
• 8 ounces celery, julienne
• 1/2 bulb fennel, julienne
• 3 Japanese eggplants, julienne
• 2 tablespoons chopped basil leaves
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped cilantro leaves
• 2 tablespoons grated ginger pulp
• 1/2 teaspoon hot chili pepper flakes
• Salt and pepper
• 24 egg roll wrappers
• 4 cups canola oil

Instructions

1. Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
2. Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.