 8 rolls, vegan |
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This dish is just an extension of the vegetable tempura and as far as I know is my own
invention. They can be a little tricky to fry as they have the tendency to unravel when you
first start to fry them so you may have to cook them one at a time or in small batches. Make
more than you need as you may need to practice a couple of times first.
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For the filling 2 small sweet potatoes 1 tbsp wasabe ½ teaspoon salt 1 chinese leaf (cabbage) For the batter 3 tbsp plain flour 1 tbsp cornflour ½ teaspoon salt 1 tbsp vegetable oil 150ml (5floz) water Flour for dipping Mayonnaise |
First of all make the sweet potato and wasabe filling. Peel the potatoes, brush them with a
little oil, place them on a baking tray covered with baking parchment and roast for about 1
hour or maybe a little more until they are soft all the way through. Allow them to cool and then mash them with the wasabe and salt. This is only a suggested amount of wasabe - you can add more or less. |
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Next poach the cabbage leaves. Bring a pan or wok of water or (if you have some) dashi to the
boil. Break the leaves from the cabbage and quickly blanch them for about 1 minute to wilt them.
Take them out and pat them dry with kitchen towel. If you are using a more fibrous type of
cabbage them poach the leaves for much longer. If you have a steamer the leaves could be steamed instead. |
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| Place each cabbabe leaf onto a work surface and and place a dollop of the filling on each one. The drier your leaf and the firmer your sweet potato mixture is the easier it will be to roll them up. |  |
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Fold the sides, left and right, over the sweet potato filling and then roll it up tightly. You
want to seal it up completely. Make up the tempura batter. Bring a wok or deep fat fryer to a temperature of 180°C (356°F). Dip each roll into a bowl of flour, then dip them into the tempura batter and then deep fry them until they are golden brown and floating in the hot oil. Drain on kitchen paper and serve hot with Japanese mayo or ordinary mayo. It's best to place them in the fryer flap side down holding them intact with chopsticks or tongs as they enter the oil. After a few seconds the cooking batter will naturally seal them up. With this dish practice makes perfect. |
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