Crispy Stuffed Eggplant Rolls – Flavor-Packed and Golden Brown

1. Make the filling:
   In a mixing bowl, combine the ground pork or chicken with green onions, garlic, ginger, soy sauce, oyster sauce, black pepper, salt, and egg. Mix well until everything is thoroughly incorporated. Set aside.
2. Prepare the eggplant:
   Using a peeler or mandoline, slice the eggplant lengthwise into very thin, flexible strips. Lay the strips flat on a clean surface or plate.
3. Assemble the rolls:
   Place about 1 tablespoon of the meat mixture onto one end of each eggplant strip. Spread it evenly. Gently roll up the eggplant from the filled end, forming a tight roll. Repeat until all filling and strips are used.
4. Prepare for frying:
   In a shallow bowl, mix 1 cup cornstarch with 1 cup water to create a smooth batter or slurry. Heat vegetable oil in a deep pan to 350°F (180°C).
5. Fry:
   Dip each eggplant roll into the cornstarch slurry, allowing any excess to drip off. Carefully place into the hot oil and fry in batches, turning occasionally, until golden brown and crispy—about 3–5 minutes per batch. Do not overcrowd the pan.
6. Drain and serve:
   Remove rolls with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve warm with chili sauce, soy dipping sauce, or garlic vinegar.

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