Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Asparagus rice-noodle rolls with mushrooms and pumpkin
Serves 4-6 Starters and mains
Ingredients
- 100g tapioca starch
- 300g Asian rice flour
- 1tsp cornflour
- 1tsp mushroom seasoning powder
- 1tsp vegetable oil, plus extra to grease
- 2 spring onions, green and white parts, finely chopped
- 80g asparagus, sliced into fine 3mm rings
- cooking oil, to fry
For the soy, tahini and crispy chilli oil
- 2tbsp soy sauce
- 1tbsp tahini
- 1tbsp shop-bought crispy chilli oil
- 1tbsp maple or agave syrup
- finely chopped zest and juice of 1⁄2 lime or lemon
For the filing
- 300g delica or kabocha pumpkin, unpeeled and sliced into wedges
- 1tbsp rapeseed oil
- 2 small round shallots, finely diced
- 70g leek, finely sliced
- 200g mushrooms of your choice, finely sliced
- 150g Jerusalem artichoke, julienned
- 1tbsp vegetarian oyster sauce
- 11/2tbsp coconut water or aloe vera juice
To serve
- 2tbsp vegetable or avocado oil crispy shallots (see recipe, right) Thai basil, finely sliced coriander leaves, roughly chopped
Method
Preheat the oven to 210C/ 190C F/Gas 6.
For the batter, mix the starch, flours, mushroom seasoning, vegetable oil, a pinch of sea salt and 1 litre water in a large bowl.
Prepare the chilli oil by mixing the ingredients together in another bowl.
For the filling, put the
pumpkin on a baking tray and
roast in the oven for 25–30
minutes, then set aside to
cool. Peel off the skin, cut
the pumpkin into 1cm cubes
and set aside.
Heat the rapeseed oil in a
frying pan over a medium-low
heat, add the shallots and leek
and fry until just becoming
translucent. Turn the heat up
to high, then add the
mushrooms and Jerusalem
artichoke. Season with the
oyster sauce and freshly ground
black pepper and cook for 3 minutes. Add the coconut
water or aloe vera juice to
steam the vegetables, cooking
for a further 3 minutes, and set aside to rest.
Add the spring onions and asparagus to the batter and lightly oil a heat-resistant plastic cutting board. Bring the frying pan to a medium heat and, using a pastry brush, lightly oil the pan with the cooking oil to cover the surface.
Stir the bowl of batter well, then ladle 40ml into the pan to cover the surface, swirling the pan quickly to keep the batter thin. Add a little more if needed. Cover the pan with a lid for around 1 minute on a gas hob or 2 minutes on an electric hob; the batter should turn opaque and should not crisp up.
Flip the pan over on to the oiled cutting board to remove the cooked noodle sheet – the rougher side should be facing upwards. Sprinkle 1 level tbsp of the filling along the bottom of the noodle sheet. Scatter a few pumpkin cubes along the filling. Using a spatula, flip the bottom up and roll the noodle sheet up to the top until it forms a roll.
Transfer to a dish. Using a pastry brush, lightly brush the roll with the vegetable or avocado oil. Repeat to use up all the batter and filling.
Serve immediately or at room temperature within a couple of hours. Alternatively, reheat in a steamer or microwave for a minute. Just before serving, garnish with crispy shallots, Thai basil and coriander and drizzle a little of the chilli oil over.
Advertisement