French ratatouille spring rolls: A vegetarian delight
Ratatouille, a classic French stew from Provence, features summer vegetables like eggplant, zucchini, and bell peppers. This recipe wraps these flavors in spring roll wrappers for a fusion dish that's comforting and refreshing. Perfect for vegetarians and those seeking an eggless option, it adds a creative twist to your table. Let's get cooking to explore this delightful combination of Provencal and Asian influences.
Gather the following ingredients
To make these vegetarian and eggless French ratatouille spring rolls, you will need, one medium eggplant, one zucchini, one yellow squash, one red bell pepper, two tomatoes (medium-sized), one onion (medium-sized), three cloves of garlic (minced), 10 rice paper wrappers (22 cm diameter), fresh basil leaves (a handful), olive oil for sauteing vegetables, salt and pepper to taste.
Preparing the vegetables
Wash all vegetables thoroughly. Dice the eggplant, zucchini, yellow squash and red bell pepper into cubes. Finely chop the onion and tomatoes. In a pan over medium heat, add olive oil, then saute minced garlic and chopped onions until translucent. Add the diced vegetables, seasoning with salt and pepper to taste. Cook until they are tender but still retain their shape.
Assembling the spring rolls
Fill a large bowl with warm water. Dip a rice paper wrapper into the water for 15 to 20 seconds until it's just soft enough but not soggy. Lay it flat on a clean surface. Add a portion of the cooked ratatouille in the center; top with two or three basil leaves for an aromatic touch.
Rolling techniques
To effectively roll your spring roll, start by folding in the sides of the wrapper over the filling. Then, carefully roll it up from the bottom to the top. Ensure it's tight enough to keep everything together but gentle enough to avoid tearing the wrapper. This method should be repeated with each rice paper wrapper, utilizing all of the prepared filling.
Cooking final touches
Heat a non-stick pan over medium heat and add a drizzle of olive oil. Place the assembled spring rolls seam side down, in batches, to avoid overcrowding. Cook for about two minutes on each side, or until golden brown and crispy. Serve these French ratatouille spring rolls hot as an appetizer or light meal, blending Provencal flavors with an Asian-inspired presentation.
