1 tablespoon chilli flakes
2 teaspoons paprika
1 cup peanut oil
100g fresh shiitake mushrooms
1 tablespoon minced ginger
2 tablespoons black rice or balsamic vinegar
2 tablespoons soy sauce
100g fresh enoki mushrooms
12 rice paper sheets, 16cm size
50g microgreens
180g hotpot sliced beef (available in Asian supermarkets)
30g chives, 15–20cm long

This rice paper spring roll is inspired by Vietnamese cuisine and given a flamboyant edge in its presentation.

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1.Place chilli flakes and paprika into a heatproof bowl.
2.Heat the oil in a small pot to 115°C, or until a bread cube fries but shows no colour after 10 seconds.
3.Pour the hot oil over the spices, stir to infuse and set aside.
4.Finely slice the shiitake mushrooms.
5.Heat a non-stick pan over medium heat with 1 tablespoon chilli peanut oil.
6.Sauté shiitake mushrooms for 1 minute, then add ginger and cook for a further minute.
7.Add vinegar and soy sauce and continue cooking for 2 minutes until almost completely evaporated. Remove from the pan and cool.
8.Carefully separate the enoki mushroom into individual stems.
9.Dip three rice paper sheets into a bowl of cold water and fully submerge.
10.Remove from water and place on a clean bench for 3 minutes to hydrate and become opaque.
11.Arrange a generous pinch of microgreens in the centre of the rice paper horizontally.
12.Place a sliver of hotpot beef on top of microgreens against the left edge of the wrapper.
13.Place 3–4 pieces cooked shiitake on the beef and arrange 3–4 pieces each fresh enoki and chives so that half their length is overhanging the left edge of the rice paper wrapper.
14.Carefully lift the right edge of rice paper and fold towards the centre trying to keep a right angle.
15.Lift the bottom edge and begin rolling to the top edge.
16.The rice paper wrapper will be stretchy and you can gently pull it back towards you while rolling away from you, to get a nice tight wrap.
17.Repeat for remaining spring rolls. With practice, you can soak more at a time.
18.Serve on a large plate drizzled with spicy oil and serve the remainder on the side.

Food styling, recipes & photography David Neville