Eggplant rolls stuffed with ground pork

Mix the ground pork with soy sauce, oyster sauce, five spice powder, white pepper, minced garlic, minced ginger and diced scallions.

Stir with a rubber spatula until the meat comes together and sticks. Set aside.

Slice the eggplant thinly lengthways with a vegetable peeler. Discard the first two slices, which are too narrow.

Spread a thin even layer of the meat over each eggplant slice and roll into a cylinder. Roll a broken slice from the broken side.

Rest the rolls 5 minutes so the seasoning draws moisture out of the eggplant.

Roll each one through cornstarch, holding the end so it does not unwrap. Rest 10 minutes so the cornstarch bonds.

Heat the oil to 370F and shallow fry the rolls 2 to 3 minutes per side.

For the dipping sauce, stir sugar, diced Thai bird eye chilies, minced garlic, fish sauce and lime juice until the sugar dissolves.