Grilled celeriac Asian style with crisp spring rolls

Peel and then cut the celeriac into 10-12 wedges. It will be an advantage to cook the celeriac in water for 5-10 minutes before grilling the celeriac wedges. This will reduce the cooking time. Grill the wedges at medium heat.

Paste

Mix gochujang, miso and oil into a uniform texture. Regularly brush the celeriac with the gochujang/miso paste when grilling. Grill till tender. It is an advantage to add the surplus paste when serving. Finely chop the chives and sprinkle over the celeriac wedges before serving.

Spring rolls

Filling

Finely chop the cabbage and onions. Peel and grate the carrots and potatoes. Peel and finely chop the garlic. Soak the noodles in water. Fry the garlic till golden in 2 tbsp oil. Then add and fry the cabbage, onions, carrots and potatoes. Fry at a high temperature for a few minutes. Add noodles, bean sprouts, eggs and yellow bean paste. Fry for a few minutes. Season with salt and pepper before switching off the wok. Cool down the filling prior to use.

It is an advantage to prepare a larger portion, as you can keep it frozen till next time you may crave spring rolls.

Heat 1 litre oil in the wok. While heating the oil, pack the spring rolls (see how in the “Spring roll video”) and fry them at a high temperature till golden, at about 185-190°C. It will only take about 1-2 minutes, as the filling has already been cooked.

You can always vary the filling – also with meat. Use what you have, then you avoid food waste.