Sheraton Baton Rouge Convention Centre Hotel
Grilled Vegetable Spring Rolls
5 large cloves fresh garlic, peeled
4 tablespoons olive oil
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
5 1/2-inch thick eggplant slices
2 medium zucchini, cut lengthwise into 10 slices
10 shiitake mushrooms, stems removed
10 green onions, 4 inches long
10 asparagus tops, blanched
3 teaspoons minced fresh thyme
4 tablespoons sliced fresh basil
Salt and black pepper to taste
10 egg roll wraps
2 eggs, beaten
Cottonseed oil, for frying
Preheat oven to 350 degrees F. Place garlic in au gratin bowl.
Drizzle with 1 tablespoon oil. Cover with foil. Bake until tender,
about 35 minutes. Cool and mash garlic.
Prepare barbecue grill (medium-high heat) or preheat boiler. Grill
or broil peppers, rounded side towards heat until peppers are
charred, about 10 minutes. Wrap in paper bag, let stand 10 minutes.
Peel peppers; transfer to platter.
Arrange eggplant, zucchini, mushrooms, green onions and asparagus on
platter. Brush vegetables on each side with olive oil. Season with
salt and pepper. Grill or broil vegetables on each side until golden
and tender, turning once, about 6 minutes on each side.
Cut green onions in half lengthwise and set aside. Julienne peppers,
eggplant, zucchini and mushrooms. Place in bowl and sprinkle with
thyme and basil. Mix well.
On a clean surface lay out wrappers with the point facing you.
Spread equal amounts of julienne vegetables on egg roll wrappers,
leaving 1/4 inch on each edge. Then, in the center of the vegetable
mix, place asparagus and green onion. Brush the edges lightly with
beaten eggs. Fold over sides like an envelope, and then fold over
the point until the filling is completely covered. Roll up as for a
jellyroll. Press all the edges to seal well.
Fry egg roll in 375 degree F cottonseed oil until golden brown. Set
aside in warm area.
Source: Brian Berry, executive
chef, Sheraton Baton Rouge Convention Centre Hotel