Mushroom Spring Rolls, Galangal Emulsion
An easy starter for a dinner party is always good and spring rolls are always a good option. These are no exception and great to start the meal or even as a canapé with drinks.
One 2 inch piece of galangal or ginger, peeled and chopped
50ml fresh lime juice
50ml rice vinegar
2 large egg yolks
200ml neutral oil such as grape or corn Chopped tarragon
100g shitaki mushrooms (clean and trimmed)
100g oyster mushrooms (clean and trimmed)
100g cremini mushrooms (clean and trimmed)
50ml shaoxing wine
1 tablespoon soy sauce
1 garlic clove
1 cm minced ginger
2 large shallots finely sliced
1 lemongrass root minced
1/2 red chilli minced Zest of one lemon Spring roll wrappers cut down to 5 sq inches
Corn oil for frying 16 baby gem heart leaves.
for the emulsion put the galangal, lime juice and vinegar in a blender and blend until smooth. Add yolks and salt, continue to blend. With the machine running gently add the oil in a steady stream. Add the tarragon to taste and puree until smooth and green. Strain through a fine sieve, refrigerate until ready for use.
For the spring rolls mixture melt the butter over a medium heat in a large frying pan and add the mushrooms, wine, soy sauce. Cover with a lid and cook down until the mushrooms have released their juices and tender. Will take 10-15 minutes.
Remove the lid and continue to cook until the juices have evaporated and the mushrooms nicely glazed. Place on a tray and refrigerate until cool. Heat 2 tablespoons of olive oil in a large pan and add the lemongrass, chilli, garlic, ginger, shallots and cook until slightly coloured and remove from heat. Add the lemon zest and salt, stir well and cool. Add to the mushroom mixture.
For the roll beat the egg yolks in a bowl: lay out 8 wrappers on the work surface. Divide the mushroom filling between the wrappers and place diagonally across the wrapper. Fold in the sides and egg wash the upper triangle edges with the egg yolk mix. Then tightly roll. Heat the oil for frying in a heavy, deep pan. Carefully add the rolls to the hot oil turning occasionally until crispy and golden brown.When removing from the oil place on paper towel.
Cut each spring roll in half on the diagonal and place in the baby gem leaf with the emulsion. If not using straight away after rolling refrigerate on silicon paper without cling film. Use a clean cloth to cover.