Vegetarian Bánh Cuốn Asparagus Rice Noodle Rolls With Mushrooms and Pumpkin

Ingredients

• 100 g (3 ½ oz) tapioca starch
• 300 g (1 ¾ cups) Asian rice flour
• 1 tsp. cornstarch
• 4 cups water
• Pinch of sea salt
• 1 tsp. mushroom seasoning powder or sea salt
• 1 tsp. vegetable oil
• 2 scallions, green and white parts, finely chopped
• 80 g (3 oz) asparagus, sliced into fine 1/8 in rings
• 2 Tbsp. cooking oil
• 300 g (10 ½ oz) Delica or kabocha pumpkin, skin on, sliced into wedges
• 1 Tbsp. rapeseed (canola) oil
• 2 small round shallots, finely diced
• 70 g (2 ½ oz) leek, finely sliced
• 200 g (7 oz) any mushrooms, finely sliced
• 150 g (5 oz) Jerusalem artichoke, julienned
• 1 Tbsp. vegetarian oyster sauce
• Freshly ground black pepper
• 1 ½ Tbsp. coconut water or aloe vera juice
• 2 Tbsp. vegetable or avocado oil
• Crispy shallots, store-bought or homemade
• Thai basil, finely sliced
• Cilantro leaves, roughly chopped
• Chili crisp

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