Tea is not just for drinking anymore! A smoky tea is infused into these black tea spring rolls with eggplant and mango dipping sauce…guaranteed you can’t stop at just one!
My spring rolls are in the midst of an identity crisis.
Which makes me kind of concerned about my own mental state, because: like spring roll, like spring roll maker.
But, and be honest(!)…have you ever seen a spring roll not swaddled in a rice paper wrapper?
It’s like they just rolled out of bed and went to work in their jammies, without a bra on.
I mean, I wouldn’t know what that’s like, but I can infer the feeling. I’m a very good empathizer.
Then you go and try to call them egg rolls, but that doesn’t quite fit either because, though they do have the characteristic crispy crunchy shell, they have not spent even a second in a bath of oil and are even (dare I say)…healthy!
And I have yet to meet a single egg roll in this world that can be described as healthy. So that won’t do.
We’ll just have to stick with spring rolls, dress code violation and all.
Bless their hearts.
Bless their crispy crunchy delectably salty smoky squishy hearts.
And then get them in my belly.
Because at the end of the day, who cares what kind of roll you really are so long as you taste good.
Amen to that.
Black tea sounds like a strange addition to dinner, but here it adds a nice smoky flavor that enhances the meatiness of the eggplant filling, while also making the mango chutney sauce something to write home about.
You’ll be triple dipping before you know it. And I can’t say I blame you.
- 1 tsp black tea leaves, Lapsang Souchong if you can find it
- 3 tbsp sesame oil, divided
- 3 shallots, chopped
- 1 clove garlic, minced
- 1 lb eggplant, chopped
- 12 oz extra-firm tofu, crumbled
- 4 tbsp shoyu sauce, divided
- 16 (6-inch) wonton wrappers
- ¾ cup mango chutney
- ¼ cup rice vinegar
- Preheat the oven to 400F.
- Grind the tea into a fine powder in a spice grinder or with a mortar and pestle. Set aside.
- In a large skillet, heat 1 tbsp of sesame oil over medium-high heat. Add in the shallots, garlic, and eggplant. Cook, stirring frequently, until the eggplant is softened and cooked through, about 6-8 minutes. Stir in the tofu and half of the shoyu, stirring until combined. Cook for a minute or so to heat through. Add in a few pinches of the ground tea. Season to taste with shoyu.
- To assemble the spring rolls, place a wonton wrapper in front of you so that it looks like a diamond. Spread a few spoonfuls of the filling on the wrapper, not too far from the corner nearest you. Take the corner and fold it so that it covers the filling. After one roll, fold in the left and right corners, then continue rolling. Dab a bit of water on the far corner to seal.
- Repeat with remaining wrappers and filling.
- Arrange on a parchment-lined baking sheet, seam-side down. Brush with the sesame oil and bake for 20 minutes, turning halfway through.
- While the spring rolls cook, make the dipping sauce by whisking together the chutney, vinegar, and remaining 2 tbsp of shoyu. Stir in the remaining ground tea to taste.
- Serve the spring rolls with the dipping sauce.
Tea, tea, everywhere and not a drop to drink! That’s because this month’s #RecipeRedux challenge is to use tea in a chewable, rather than drinkable way. Check out what everyone else made!
I kind of love that these are in an identity crisis… I wouldn’t know what to call them either, but I do know that they sound seriously awesome! The black tea addition is SO creative.
This is full of so many fun, new flavours!! Great recipe friend!
The black tea in these sounds totally intriguing – must try!
Are those little green things eggplants?! They’re adorable — I’ve only seen the dark purple and graffiti ones. These spring/egg rolls looks delightful. i’m all about a crunchy shell and double dipping.
Yes! They are Thai eggplants!
Those are the cutest eggplants ever. I don’t discriminate against any spring rolls.
These sound so interesting! And totally delicious.
This is amazing! you’re amazing! yum yum
These are some wonderfully unique flavor parings! So creative.
How could I resist? They look so lovely. Eggplant in here too. Oh my.
Oh, and the dipping sauce. Fantastic flavor combination all around.
Seriously, you have some of the most unique recipes ever! I’d never think about using tea in a recipe like this, but I bet it does add some great flavor, as you said!
Call them what you want, I’ll still eat them!!!
You crack me up with the no bra/spring roll reference but it fits! These just sound and look scrumptious – pinning for sure. BTW love love love your engagement photos. Excited to see you tomorrow and hang in VT this weekend!
This is so super creative Joanne, love it!
Hi Joanne, you did it again, these look amazing, never would of added eggplant and mango together, but now that I think about it I bet it sounds amazing!
Love the bitter-sweet thing in crispy loveliness x
I could not for the life of me figure out what those little green things were… I’m so accustomed to only one kind of eggplant. Ha ha.
Yum! I love mango chutney – love that you incorporated it with shoyu sauce and eggplant and tofu – these look so crispy! YUM! ooh I said that already!
I definitely see these in my future. I love this idea.
these sound delicious! i’ve never made spring rolls (or egg rolls, for that matter) — and to infuse them with tea! yum.
Hee hee, bless there squishy hearts indeed 😉 I’m pretty sure that The Cheesecake Factory ‘dresses’ their spring rolls the same way, yum! I’ve been meaning to pick some of these cute guys at the grocery now I know what to do w them!
I’m totally crushing over this black tea/eggplant combo right now! Looks like a weekend cooking project for me!
amen to that indeed. where in the world did you come up with tea infused egg… er, I mean spring rolls? fabulous!
This so full of so many fabulous flavors. I know I would gobble these up!
After reading your recipes, no-one could ever say that being a vegetarian is boring! These sound absolutely scrumptious, especially with the eggplant and mango chutney. And the TEA – wow, how creative! Would love to try these.
These are gorgeous! I’ve never tried my hand at homemade egg rolls and I love the idea. Eggplant and mango? Eggrolls for dinner!!
Thank you for the much needed laughter this morning. You sure have a way with words ;). This is such a unique and creative idea! I just want to pick your brain! There are so many wonderful flavors going on in here. I can’t stand it! I will be on the lookout for Lapsang Souchong as well.
What cute Thai eggplant. Love this unique flavor combo, Jo!
Ohmygoshgollygeewhiz, I don’t care what you call them I want them NOW!! Sooo delish. *belly grumbles*
Those eggplants are so different! Tofu, tea and eggplants…what an adventurous combination..I really would love to taste your spring rolls!
I feel left out that I have never seen those eggplants before! They are so cute! I’m loving the tea challenge, such a neat way to incorporate them in cooking. 🙂
Also, I will eat all those spring rolls in one sitting-identity crisis and all.
One, these are totally amazing! And, two I’ve never seen eggplants that look like that….I’m super intrigued!
I would never have thought of using tea in these. It sounds lovely though.
Just look at all those beautiful eggplants! So perfect. I think I need to go check out the farmer’s market and see if the first summer eggplant are popping up, is what I’m saying. Needless to day, these spring rolls sound SO good! The tea leaves are a super interesting touch. Yay!
I was totally thrown by spring rolls not in rice paper.
Lapsang Souch… (too lazy to look up spelling) is my new favorite thing. I haven’t used it in anything on my blog but I have a feeling Imma go hog wild with it–so far I’ve only tried infusing, but I love the idea of turning it into a powder!
I’m not a fan of tea, but I want all 16 of these. Right now.
Great looking spring rolls. Interesting to see the tea in the recipe.
These look lovely and are so creative!
You always come up with the most inventive dishes, Joanne! These spring rolls look astounding!
Spring rolls are still on my to do list!
I’m all for taking tea to dinner – any excuse to get more in my day is fine by me! I’m happy for extra excuses to eat spring rolls too 🙂
These are beautiful spring rolls, friend. And I adore that sauce!
OMG, these looks crazy amazing! My hubby won’t touch a mango with a 10 foot pole but I’ll selfishly keep all of this dipping sauce for myself. I’ve bought rice paper…it’s still in the cabinet…4 weeks later. Hehe. I love this option much better. 🙂
I’ve gone through the “what the heck do I call these?”
Have a great holiday chicklet.
I love tea-infused goodies. These look wonderful, and those eggplants are just adorable!
I am all about a healthier spring roll and I love black tea – this sounds right up my alley! You are mega creative 🙂 Have a great weekend!!
Tea is a popular ingredient in my country…esp for noodle soups! I like your idea using it in spring rolls, miam miam!
Very different, Joanne! Those little eggplants are so cute!
Tea in egg rolls is an innovative idea, but delicious one obviously!
Choc Chip Uru
This is so creative to incorporate tea! For some reason, I`m not a tea drinker, but this is definitely something that`s piped my attention.
Great combination of flavors that would many any self-respecting spring roll pay attention!
Spring rolls, egg rolls, whatever rolls, roll into my mouth now, please! And then double dunk yourself and roll right back. I love that you infused black tea into these! Very unique.