Nam duoi ga cuon vang dau works because the outside turns crisp while the filling stays soft and sweet, all under a five spice glaze. The tricky part is that the rolls like to unwrap themselves in the oven.
The mushrooms are blanched for 2 minutes, sliced thin, dusted with tapioca starch and rolled up in tofu skin, with rice paper as the outer layer. A 10 to 15 minute stay in the freezer sets the shape before any heat goes near them.
This batch weighs about 1.3kg, at roughly 124 calories per 100g.
Method
Peel and finely mince the shallots and garlic. Rinse the king oyster mushrooms and the tofu skin.
Bring a pot of water to a boil and blanch the mushrooms for about 2 minutes. Let them cool a little, trim off the caps, then slice the stems into thin pieces.
Mix the sauce: put the minced shallot and garlic in a bowl with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon sesame oil, 1 tablespoon ketchup, 1 tablespoon chili sauce, 1 teaspoon five spice powder and 1 teaspoon ground pepper, and stir until even.
Spread 50g tapioca starch on a plate. Dust the mushroom slices with it and roll them up. Dust a sheet of tofu skin as well, roll it around the mushroom, then wrap the whole thing in rice paper. A stalk of lemongrass or a wooden skewer can go through the center of each roll.
Put the rolls in the freezer for 10 to 15 minutes to set their shape.
Heat an air fryer or oven to 200 degrees C for 5 minutes. While it heats, brush the sauce evenly over every side of the rolls.
Cook in two stages at 160 degrees C, 16 minutes for the first and 7 minutes for the second, brushing on more sauce in between.
Tips
Ten to fifteen minutes in the freezer before cooking is what holds the rolls together rather than letting them unwrap.
Cooking in two stages with a fresh brush of sauce in between gives a crisp shell over a soft filling.
The dusting of tapioca starch stays thin, since a thick layer turns the shell heavy and floury.
Exactly 2 minutes of blanching and a good drain keeps the mushrooms from weeping water into the rolls.
Slice the mushroom stems thin and even before rolling, as thick slices make the roll lumpy and the seam pops open.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.