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Jessica Chastain's tempura rolls
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Total Time:
1 hour 10 minutes
Vibrant vegan stained glass rolls bursting with colorful veggies and crispy tempura. Prep dips, pickles, and veggies ahead for a delicious celebration dish that's irresistibly crispy when fried fresh. Simply amazing!
Ingredients:
  • 2 teaspoons black peppercorns
  • 1 cinnamon stick
  • 2 star anise
  • 2 teaspoons coriander seeds
  • kosher salt
  • white wine vinegar
  • 6 shallots
  • 2 jalapeño chillies
  • 1 clove of garlic
  • 1 shallot
  • 250 g edamame beans
  • vegetable oil
  • rice wine vinegar
  • ½ teaspoon mushroom seasoning
  • 20 g sugar
  • 35 ml tamari
  • 2 -3 heritage carrots
  • 2 Lebanese cucumbers or 1 cucumber
  • 1 bunch of fresh chervil (30g)
  • ½ a bunch of fresh tarragon (15g)
  • 1 large handful of red grapes
  • 1 large handful of radishes
  • 1 romaine lettuce
  • 12 shiso leaves (optional)
  • 30 g micro herbs (pea shoots, purple radish, wasabi mustard)
  • 30 g mixed beansprouts (mung, adzuki, chickpea, lentil)
  • 12 rice paper wrappers
  • 2 cauliflowers (800g)
  • 400 g gluten-free self-raising flour
  • 2 litres vegetable oil for deep frying
Instructions:
  • - To prepare the pickled shallots, toast the peppercorns, cinnamon, star anise, and coriander seeds in a dry frying pan over medium heat until fragrant. Add 1 teaspoon of salt, 350ml of water, and 120ml of vinegar, then bring to a boil. Peel and finely slice the shallots into rings, place in a heatproof bowl, strain over the pickling liquid using a sieve, and allow to cool to let the flavors combine. - For the edamame dip, char the jalapeños over a gas hob until blistered all over. Let them cool, scrape off the blackened parts, then deseed and halve. In a food processor, combine the peeled garlic, sliced shallot, edamame, charred jalapeños, 40ml of oil, and 2 tablespoons of vinegar. Blend until smooth, adjusting consistency with water if needed. Season to taste with vinegar, sea salt, and black pepper, then transfer to a bowl and set aside. - To make the dipping sauce, mix all ingredients in a bowl with 240ml each of vinegar and water, and 1 teaspoon of fine salt. Stir until the sugar dissolves. - Prep the veggies for the rice rolls by shaving carrots and cucumber into ribbons, slicing chervil, tarragon, grapes, and radishes. Wash and dry lettuce leaves, and arrange all ingredients, including micro herbs and beansprouts, on a platter. Soak rice paper in water for 40 seconds before assembling the rolls. - For the tempura, break cauliflower into florets. Whisk flour with 600ml cold water to make a smooth batter. Heat oil in a pan to 180°C, then dip cauliflower in batter, fry until golden and crisp, about 5 minutes. Drain on kitchen paper, season, and serve for guests to assemble their rolls while you continue frying.

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