Aubergine and red lentils spring rolls

Recipe inspired by the Messy vegetarian cook

(for two little greedy lovers)
5 rice papers

1/2 cup of red lentils
1 cup of water
1 tsp of stock powder

1/2 aubergine
salt, pepper
1/2 cup of olive oil

In a little saucepan, cook the red lentils, the stock powder and the water over high heat until boiling point. Lower the heat and cover, cook the lentils until the water is absorbed. (It should give a lumpy sauce).
Slice finely the aubergine.
Re-hydrate the rice paper by brushing them with boiling water (both sides).
Spread at least one to two tbsp of lentils pâté in the middle of each rice paper.
Place two slices of aubergine on top.
Wrap the rice paper.
Brush the spring rolls with olive oil.
In a preheated oven bake the spring rolls for 30 minutes until gold and crispy.
Serve warm or cold.

One Response to “Aubergine and red lentils spring rolls”

  1. Aubergine and red lentils spring rolls « Experiments in dessertarian cooking Says:

    […] -Aubergine and red lentils spring rolls -Maize boiled and then grilled -Oyster mushroom […]


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