Black Tea Spring Rolls with Eggplant and Mango Dipping Sauce
 
 
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!
Yield: 16 spring rolls
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400F.
  2. Grind the tea into a fine powder in a spice grinder or with a mortar and pestle. Set aside.
  3. 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.
  4. 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.
  5. Repeat with remaining wrappers and filling.
  6. Arrange on a parchment-lined baking sheet, seam-side down. Brush with the sesame oil and bake for 20 minutes, turning halfway through.
  7. 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.
  8. Serve the spring rolls with the dipping sauce.
Notes
Adapted from Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
Nutrition Information
Serving size: 1 spring roll
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/05/black-tea-spring-rolls-eggplant-mango-dipping-sauce.html