Woodcut’s cos lettuce with kimchi and sesame dressing

Fill a saucepan one-third with oil and heat to 180˚C. Fry carrot and ginger, in batches, until golden and crisp (1 minute); remove with a slotted spoon and drain on paper towel.

Drain all but 2 tbsp oil. Heat remaining oil over low-medium heat and cook spring onion until wilted; drain on paper towel (2 minutes).

For kimchi dressing, drain kimchi and chop finely. Blend kimchi and mayonnaise in a blender until well combined. Transfer to a bowl and fold in spring onion.

For sesame and soy dressing, place ingredients in a bowl and whisk to combine; season to taste.

To assemble lettuce rolls, separate leaves and wash well; pat dry. Place a large rectangle of plastic wrap on your benchtop and begin layering cos leaves on top, starting with smaller leaves. Dress every leaf with kimchi dressing and top with carrot, ginger, spring onion, and coriander. Continue to stack leaves and seasonings. Once complete, roll tightly in plastic wrap and refrigerate for at least 2 hours.

To serve, remove plastic wrap from lettuce roll and slice into 3cm-thick rounds. Spoon over sesame and soy dressing.