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In the cooking world, fusion relates to the marriage of one or more cooking traditions, techniques or disciplines to form new cuisine outcomes.
Today's Cooking 101 is brought to you by former year-three Otago Polytechnic bachelor of culinary arts students Mica Doc from Manila, Lucy Lu from Jin Yuguan, China and Wenting Mere Cheung from Teo Cheow, China, who love to experiment with traditional and contemporary street food.
As part of their final-year project work, these students set up a mobile catering company called Running Hawker, which brought the flavours, sounds and theatre of Asian street food to many locations.
In today's feature, they share one of their most popular dishes, vegetarian spring rolls.
Vegetarian spring rolls
Makes 20 portions
250g shiitake mushrooms, sliced
250g field mushrooms, sliced
100g red onion, finely cubed
100g mung beans
150g cabbage, shredded
50g carrot, cut into very small matchsticks
50g spring onion, sliced
1 Tbsp canola oil
20g soy sauce
40g vegetarian stir-fry sauce
salt and pepper, to taste
20 spring roll wrappers
1. Heat the oil in a medium pot, sweat the garlic and red onion until soft.
2. Add field mushrooms and carrot. Cook for 5 minutes.
5. Season with salt and pepper to taste. Move the mix on to a flat tray for it to completely cool before portioning.
Squeezing excess liquid out of the mushrooms will create a better mixture, which means your spring rolls won't be soggy.
When you prepare your spring onions, you could reserve a couple of slices for presentation.