Springrol with Shiso Leaves Bicolor and Tokyo Taste, Gastvrij Rotterdam 2026

Ingredients

• Shiso Leaf Bicolor
• Spring roll filled with dry-cured beetroot, pickled oyster mushrooms, sweet-and-sour pumpkin and Little Yem lettuce.
• Shiso Mayonnaise
• Tokyo Taste.

Method

• Dip the spring roll in warm water and place it on a tea towel.
• Place the sliced dry-cured beetroot, sweet-and-sour pumpkin (0.5 x 0.5), pickled savoury oyster mushrooms and Little Yem lettuce on top of the spring roll.
• Add a small amount of shiso mayonnaise on top of all this.
• Roll the spring roll up tightly.
• Cut this into 4 to 5 equal portions.
• Remove the Shiso Leaf Bicolor from the ice water and pat them dry.
• Place a portion of spring roll on top.
• Pipe a small amount of Shiso Mayonnaise onto the spring roll.
• Sprinkle the dried crispy rice with sriracha on top.
• And finally, place the 1 g Tokyo Taste on top of this dish.