This recipe is by Lewis T, the winner of our first-ever Spring Roll Off sponsored by Tourism authority of Thailand! We couldn’t get enough of this East meets West recipe. These are some of the most scrumptious spring rolls we’ve ever had, and they surely impressed chef Saiphin! Have a go and let us know how yours turn out.
Ingredients
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1 Jacobs ladder short rib of beef
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1 pack spring roll wrappers
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3 tsp truffle paste
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500g mixed dried mushrooms
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100g dried shitake mushrooms
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100g fresh enoki mushrooms
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4 star anise
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1 bunch coriander
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2 limes
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100g beansprouts
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1 red chilli
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1 carrot
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1 bunch spring onions 2 tbsp Soy sauce
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1 tbsp Fish sauce
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1 tbsp Tonkatsu sauce
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1 tbsp Sake
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1 tbsp Rice wine vinegar
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1 tbsp Mirin
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a pinch of table salt
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2 cloves garlic
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50g fresh root ginger
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25g pink peppercorns
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25g ground coriander
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25g ground ginger
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2 sticks fresh lemongrass
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1 tbsp Yuzu juice
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1 tsp Sesame oil
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1 tsp Chilli sauce
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2 eggs
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Vegetable oil for deep-frying
Method
- Firstly make the marinade for the beef with the soy sauce, fish sauce, sake, rice wine vinegar and mirin. Toast off all the spices and add these to the marinade including the grated ginger and garlic. Leave in the fridge overnight or if using the same day, for an hour.
- Soak mixed wild mushrooms in boiling water so there is doubled amount of water to mushrooms, cover and leave for 15 minutes to re-hydrate. Strain off and pour the mushroom unami liquid over the beef (including the marinade) into a pan, bring up to the boil, cover and place in the oven at 150C. Cook until meat is falling away from the bone (approx. 3-4 hours)
- Soak dried shitake mushrooms in boiling water till just covered. Finely chop the very centre of the lemongrass, chilli and fry off in sesame oil until cooked but not coloured. Remove from pan and quickly fry off the enoki mushrooms and season all.
- Finely chop the spring onions, carrot and add to the beansprouts, chilli, lemongrass and mushroom mix. Finely slice the dried shitake mushrooms and mix all together.
- Remove beef from the oven (if cooked) and pick down meat, reduce the cooking liquid and skim any fat from the surface.
- Finish with finely chopped coriander, lime juice and zest, truffle paste and seasoning. Add to rest of ingredients and it is ready to be made into spring rolls.
- Depending on the size of your rolls, trim down the paper or keep as it is. Place some of your mix 5cm from the edge of the pastry in the centre, separate egg and brush egg yolk around the edges. roll up moving away from you and fold in the sides at the same time.
- To make the dipping sauce, combine yuzu juice, chilli sauce and sesame oil to taste.
Serve with the dipping sauce (and some jasmine rice). Enjoy!
