25 MIN


Serving amount:
  • 6 eggs
  • 1 hoisin sachet
  • 1 papaya & cucumber pickle
  • 1 peanut & shallot mix sachet
  • 1 rice paper pack
  • 1 butter lettuce
  • 1 carrot
  • 1 kohlrabi
  • 1 mushrooms bag
  • 1 ginger clove
  • 1 giner piece
  • 1 coriander bunch

Pantry staples: Cooking oil, salt, black pepper

Allergens: Egg, onion, soy, sesame, garlic, nuts (peanut)

Specialised equipment: Grater, clean tea towel

Chef's note: If you soak the rice paper wrapper for too long it will become too soft and tear much easier. If you don’t soak it long enough, it might be tough and difficult to eat. Don’t worry if your first rice paper roll isn’t the best, eat it and then just try again! * Use half of the kohlrabi provided. 

* Coriander, ginger, butter lettuce and garlic are to be split across various other dishes so please read each recipe 


1. Prepare the ingredients

Wash the vegetables. Peel and grate the carrot and kohlrabi*. Finley chop the mushrooms. Finely chop 2 teaspoons per person of the coriander* stems and roots. Pick some of the coriander* leaves. Finely chop 1 garlic* clove per 2 people and the same amount of ginger*. Tear 1-2 leaves of butter lettuce* per person. 

2. Cook the mushrooms

Heat a splash of oil in a frying pan over medium heat. Add the mushrooms and cook for 5 minutes or until browned. Add the ginger, garlic and coriander stems and roots. Cook for 2 minutes or until aromatic. Season with a pinch of salt. Remove the mushrooms and clean the frying pan.

3. Make the kohlrabi salad

Combine the kohlrabi, carrot and papaya and cucumber pickle.

4. Make the hoisin sauce

Mix the hoisin with a splash of water to make a paste consistency. Place into a serving dish and sprinkle with some peanut and shallot mix.

5. Cook the omelette

Whisk the eggs until combined and season with salt and pepper. Heat a splash of oil in the cleaned pan over high heat. Add the eggs and cook for 1 minute moving the omelette gently around the pan until it sets. Place the mushrooms on one side, fold the omelette over and gently slide out of the pan. Cut into 1-2cm thick stripes. 

6. Soften the rice paper

In a large bowl, soak one rice paper wrapper at a time in lukewarm water for 10 seconds to soften. Transfer to a clean tea towel and leave sit for 30 seconds to let the rice paper soften enough to roll. Fold the rice paper in half. It is best to only soak the next rice paper wrapper when you are ready to roll it. 

7. Roll the rice paper

Place a piece of butter lettuce, some coriander leaves, some kohlrabi salad and a stripe of the mushroom omelette on one side of the rice paper. Do not overfill as you could risk tearing the rice paper. Starting from the filling end, carefully roll the rice paper wrapper to enclose the filling. Repeat until all the filling has been used. 

8. To serve

Serve the rice paper rolls with the hoisin sauce, peanut and shallot mix and the remaining kohlrabi salad.