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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:

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.

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.