This recipe combines Japanese and Thai flavours. Avocado and other fillings are wrapped in eggplant slices, then dipped in tempura batter and fried until crispy.






Skill level

Average: 4.3 (16 votes)



  • 500 ml (2 cups) lemon juice
  • 250 ml (1 cup) cold water
  • 2 cups white palm sugar (or raw sugar) 
  • 1 bunch coriander (roots intact)
  • ⅓ cup roasted sesame seeds
  • salt to taste

Tempura roll

  • 1 large avocado
  • 1 large eggplant
  • salt
  • 1 red capsicum, sliced into finger sized strips
  • bunch of peppercorn or basil leaves (sometimes referred to as betel leaves)
  • toothpicks
  • vegetable oil, for deep-frying 


  • 1 cup fine rice flour
  • 2 shallots, finely sliced
  • ¼ cup almond flakes
  • white pepper and salt to taste
  • 80 ml (⅓ cup) cold water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the sauce, heat lemon and water in small saucepan. Add palm sugar and stir to dissolve. Bring to the boil and simmer until mixture becomes a light syrup and is reduced by half. When cool, puree the syrup with the rest of the ingredients.

To make the tempura roll, cut the avocado into eight equal segments. Slice the eggplant lengthwise into thin slices and salt for 5 minutes, then wash and sponge them dry. Blanch the capsicum strips, drain and set aside. 

Place a peppercorn leaf, a red capsicum strip and an avocado segment on the centre of each eggplant slice. Roll the eggplant firmly around the contents and secure with a toothpick.

To make the batter, mix the dry ingredients. Add water slowly and stir to a smooth paste. Heat the vegetable oil to a moderate temperature. Coat the avocado roll evenly with the rice batter. Drop into the hot oil and deep fry until light golden brown (approx. 5 minutes). Remove toothpick and cut the roll into halves. Serve with leftover herbs and coriander sesame sauce.