Beetroot, Shiitake Mushroom and Coconut Spring Rolls
Beetroot is an underrated ingredient and I'll stand by that. Boiled or roasted in a salad, raw and sliced through something sharp and acidic, used in a cure to add colour - it's a versatile vegetable that most people reduce to the stuff in a jar. In these spring rolls it does something specific. It adds sweetness, colour and a gentle crunch that you don't get from the other vegetables in the mix. The first time we tried it we knew it was staying.
These started as a special at Farang and have come back regularly ever since, finding their way onto the tasting menu more than once. That's usually how it goes with the dishes that work - they keep showing up until they become part of the furniture.
On rolling technique, the single most important thing is getting the filling completely cold before you start. Any residual heat means moisture, and moisture is the enemy of crispy pastry. Let the cooked filling cool fully, then drain it through a colander or sieve for a minute to get rid of any excess liquid. A dry filling makes rolling significantly easier and the pastry stays intact in the oil. Don't overfill each roll - less is more the first few times. And don't stress if the first few come out a bit rustic. As long as the filling is enclosed, they will cook the way they're supposed to. Practice makes perfect, and these are forgiving once you understand the process.
Beetroot, Shiitake Mushroom and Coconut Spring Rolls
Serves: 4-6 as a snack | Prep: 30 mins | Cook: 20 mins | Total: 50 mins plus cooling
Ingredients
For the filling
4 carrots, peeled and grated
200g white cabbage, core removed and finely shredded
1 medium beetroot, peeled and grated
100g shiitake mushrooms, finely sliced
1 onion, peeled and finely diced
20g fresh ginger, peeled and grated
2 long red chillies, finely chopped
4 garlic cloves, finely chopped
200g rice noodles, soaked, cooled and roughly chopped
200g yellowbean paste, blended smooth (Healthy Boy brand recommended)
200ml coconut cream
50g caster sugar
10g Thai basil, chopped
10g coriander, chopped
Half tsp ground white pepper
Sea salt, to season
100ml vegetable oil for cooking
For frying and serving
15 spring roll pastry sheets
1 litre rapeseed oil for deep frying
Lime wedges
Crispy shallots
Crispy curry leaves
Julienned makrut lime leaves
Method
Heat 100ml vegetable oil in a large wok over medium-high heat. Add the onion, ginger, chillies and garlic and cook until softened and translucent, around 3-4 minutes.
Add the cabbage, shiitake mushrooms and beetroot and cook until softened, stirring regularly, around 5 minutes.
Add the yellowbean paste and stir through, cooking for 3 minutes until fragrant. Add the caster sugar and allow it to just start to caramelise before removing from the heat.
Stir in the coconut cream, white pepper, rice noodles, carrots, Thai basil and coriander. Taste it - you want it savoury, a little sweet and fragrant. If it's flat, add salt in small pinches until it sings. The mix should be cohesive and well seasoned throughout.
Transfer to a colander or sieve and leave to drain and cool completely - at least 30 minutes. Do not rush this step. A wet or warm filling will make the pastry soggy and difficult to roll.
Lay out a pastry sheet and place a spoonful of the cooled filling in the centre - don't overfill. Moisten the edges with water, fold the sides in and roll into a tight sausage shape. Press the seam to seal. Repeat with the remaining filling and pastry.
Heat the rapeseed oil in a deep pan to 180-190°C. Test by dropping a small piece of pastry in - it should float and turn golden quickly. Fry the spring rolls in batches of 5, turning until golden brown all over, around 2-3 minutes. Drain on kitchen paper.
Serve with lime wedges, sweet chilli dipping sauce, crispy shallots, curry leaves and julienned makrut lime leaves.
Chef's notes
The filling keeps in the fridge for up to 24 hours once cooled. You can also freeze the rolled uncooked spring rolls - fry straight from frozen, adding a minute or two to the cooking time.
Don't worry if the first few rolls look rough. As long as the filling is sealed inside they will cook perfectly. The technique gets easier quickly.
Payst sweet chilli dipping sauce is available for next day delivery.
Visit us at faranglondon.co.uk. Sauces and pastes for cooking Thai at home at payst.co.uk.
For more recipes, signed copies of my cookbooks are available at Payst: Cook Thai and Thai in 7.
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.