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Beetroot, shiitake mushroom, vegetable & coconut spring rolls

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Beetroot, shiitake mushroom, vegetable & coconut spring rolls

Hey there, kitchen maestros! Ready to dive into a recipe that’s as rewarding as it is flavourful? Presenting my Crispy Vegetable Spring Rolls—a delightful fusion of Thai techniques and British ingredients. Yes, there's a fair bit of chopping involved, but it's all part of the fun, and the end result is worth every slice. These rolls are a crispy, veggie-packed treat, perfect for impressing your guests or enjoying a quiet night in. And let's not forget the sweet chilli dipping sauce—it’s the perfect complement to these tasty bites. So, grab your apron, hone those knife skills, and let's create something delicious!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

- 𝗖𝗮𝗿𝗿𝗼𝘁𝘀: 4, peeled and grated

- 𝗪𝗵𝗶𝘁𝗲 𝗖𝗮𝗯𝗯𝗮𝗴𝗲: 200g, core removed, finely shredded

- 𝗢𝗻𝗶𝗼𝗻: 1, peeled and diced

- 𝗚𝗶𝗻𝗴𝗲𝗿: 20g, peeled and grated

- 𝗟𝗼𝗻𝗴 𝗥𝗲𝗱 𝗖𝗵𝗶𝗹𝗹𝗶𝗲𝘀: 2, finely chopped

- 𝗚𝗮𝗿𝗹𝗶𝗰 𝗖𝗹𝗼𝘃𝗲𝘀: 4, peeled, finely chopped or minced

- 𝗦𝗵𝗶𝗶𝘁𝗮𝗸𝗲 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀: 100g, finely sliced

- 𝗥𝗶𝗰𝗲 𝗡𝗼𝗼𝗱𝗹𝗲𝘀: 200g, soaked, cooled, and chopped

- 𝗬𝗲𝗹𝗹𝗼𝘄 𝗕𝗲𝗮𝗻𝘀: 200g, blended to a smooth paste

- 𝗖𝗼𝗰𝗼𝗻𝘂𝘁 𝗖𝗿𝗲𝗮𝗺: 200ml

- 𝗖𝗮𝘀𝘁𝗲𝗿 𝗦𝘂𝗴𝗮𝗿: 50g

- 𝗧𝗵𝗮𝗶 𝗕𝗮𝘀𝗶𝗹: 10g, chopped

- 𝗖𝗼𝗿𝗶𝗮𝗻𝗱𝗲𝗿: 10g, chopped

- 𝗚𝗿𝗼𝘂𝗻𝗱 𝗪𝗵𝗶𝘁𝗲 𝗣𝗲𝗽𝗽𝗲𝗿: 1/2 tsp

- 𝗦𝗲𝗮 𝗦𝗮𝗹𝘁: To taste

- 𝗦𝗽𝗿𝗶𝗻𝗴 𝗥𝗼𝗹𝗹 𝗣𝗮𝘀𝘁𝗿𝘆 𝗦𝗵𝗲𝗲𝘁𝘀: 15, or filo pastry squares

- 𝗥𝗮𝗽𝗲𝘀𝗲𝗲𝗱 𝗢𝗶𝗹: 1L, for frying

𝗢𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝗚𝗮𝗿𝗻𝗶𝘀𝗵:

- 𝗣𝗮𝘆𝘀𝘁 𝗦𝘄𝗲𝗲𝘁 𝗖𝗵𝗶𝗹𝗹𝗶 𝗗𝗶𝗽𝗽𝗶𝗻𝗴 𝗦𝗮𝘂𝗰𝗲

- 𝗟𝗶𝗺𝗲 𝗖𝗵𝗲𝗲𝗸𝘀: 2

- 𝗖𝗿𝗶𝘀𝗽𝘆 𝗦𝗵𝗮𝗹𝗹𝗼𝘁𝘀: 5g

- 𝗖𝗿𝗶𝘀𝗽𝘆 𝗖𝘂𝗿𝗿𝘆 𝗟𝗲𝗮𝘃𝗲𝘀: 5g

- 𝗝𝘂𝗹𝗶𝗲𝗻𝗻𝗲 𝗠𝗮𝗸𝗿𝘂𝘁 𝗟𝗶𝗺𝗲 𝗟𝗲𝗮𝘃𝗲𝘀: 2g

Certainly! Here's the ending with a polite request for comments:

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𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:

1. 𝗣𝗿𝗲𝗽𝗮𝗿𝗲 𝘁𝗵𝗲 𝗙𝗶𝗹𝗹𝗶𝗻𝗴:

- Heat 100ml oil in a large wok. Add onions, ginger, chillies, and garlic. Cook until translucent.

- Add cabbage and mushrooms, cooking until softened.

- Stir in yellow bean paste, cooking for 3 minutes until aromatic.

- Mix in caster sugar, allowing it to caramelise. Remove from heat.

- Stir in coconut cream, white pepper, chopped noodles, basil, and coriander. Taste and adjust seasoning with salt.

2. 𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝗲 𝘁𝗵𝗲 𝗦𝗽𝗿𝗶𝗻𝗴 𝗥𝗼𝗹𝗹𝘀:

- Lay out pastry squares. Place a spoonful of filling in the centre.

- Moisten edges with water, then roll into a sausage shape, tucking in the ends.

3. 𝗙𝗿𝘆 𝘁𝗵𝗲 𝗦𝗽𝗿𝗶𝗻𝗴 𝗥𝗼𝗹𝗹𝘀:

- Heat oil to 180-190°C in a deep pan. Test with a pastry sheet; it should float and turn golden.

- Fry rolls in batches of 5, turning until golden brown, about 2-3 minutes.

- Drain on kitchen towel.

4. 𝗦𝗲𝗿𝘃𝗲:

- Garnish with crispy curry leaves, shallots, coriander, and julienned makrut lime leaves.

- Serve with lime cheeks and Payst sweet chilli dipping sauce.

𝗦𝘁𝗼𝗿𝗮𝗴𝗲 𝗡𝗼𝘁𝗲𝘀:

- These spring rolls can be prepared in advance and frozen before frying. Store them in an airtight container in the freezer for up to a month. When ready to serve, fry them directly from frozen, adjusting the frying time as needed.

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I hope you enjoy making and eating these Crispy Vegetable Spring Rolls as much as I do! I'd love to hear your thoughts and any creative twists you might add. Please feel free to leave a comment and share your experience!

 

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.