22/11/2023
Festive menu dish: Nori king prawn & cloud ear mushroom spring rolls, miso black truffle honey & a crushed pistachio crumb 🎄.
Here at Cocomee, we know that our guests have come to expect more creative and delicious cooking than the average vegetable or duck spring rolls you might find offered elsewhere by those attempting to emulate what we do here, especially at Christmas.
Over the years, we’ve tried spring rolls from many different cultures. Some of these include the vegetable or hoisin duck spring rolls from the local Chinese, to Malaysian popiah and loh bak, to Vietnamese chả giò, nem rán, and summer rolls, to Thai spring rolls with vermicelli and coriander root, to Taiwanese caul fat seafood spring rolls.
For our festive menu however, we wanted something a little more contemporary.
So we’ve taken a leaf out of Cantonese dim sum parlours’ menus, opting for a humble king prawn spring roll. In recent years, Cantonese cooking has become more open to other Asiatic influences, and so we add Japanese nori seaweed for salinity and kikurage cloud ear mushrooms for texture.
We’ve paired our savoury spring rolls with a homemade autumn black truffle honey laced with a hint of miso, and a pistachio crumb.
And there we have it, the humble spring roll receives a contemporary Cocomee Christmas makeover!
Because as much as others can try, no one does it quite like us.
#春卷
