During the winter months, when soups and stews rule the stove top, I begin to crave crisp, fresh vegetables. While many summer crops seem like distant memory, radishes of all varieties start to shine. These spring rolls are made with a mixture of watermelon radish, black spanish radish, purple daikon along with carrots, cabbage and fresh herbs. Paired with a tangy and robust peanut sauce, these radish spring rolls will add a burst of color to your table. They make a perfect appetizer, snack or a light meal.
The best part of these spring rolls is that they require no cooking at all. All you need to do is prepare the vegetables, make the sauce and wrap the rolls. I found that using a mandolin to slice the vegetables is key to getting the radishes thin enough to roll, and to get perfect matchstick pieces of carrot and daikon.
About The Farm
Urbavore Farm – Kansas City, Missouri
When Dan and Brooke of Urbavore Farm state that they are committed to energy independent systems, they really, really mean it! Along with their children, they operate a 13.5 acre, biologically diverse urban farmstead using no-till and no-irrigation practices. That’s right, each eco-conscious choice that they make allows them to grow some of the most beautiful, delicious produce with minimal disturbance to the land. They are truly setting the precedent for what sustainable agriculture can be, and needs to be, in order to maintain healthy food systems for the future. In the winter months, they offer a gorgeous selection of radishes that are perfect for making these vibrant and delicious spring rolls.
Radish Spring Rolls with Peanut Sauce
Course: Dinner, Lunch, Appetizers, SnacksDifficulty: Easy4
servings20
minutesThese spring rolls are made with a mixture of watermelon radish, black spanish radish, purple daikon along with carrots, cabbage and fresh herbs. Paired with a tangy and robust peanut sauce, these radish spring rolls will add a burst of color to your table.
Ingredients
- Peanut Sauce
1/2 cup (140 g) peanut butter
3 tablespoons (45 g) rice vinegar
3 tablespoons (45 g) soy sauce
1 1/2 tablespoons (15 g) toasted sesame oil
3 tablespoons (63 g) honey
3 (15 g) garlic cloves, chopped
1/4 teaspoon kosher salt
3 – 6 tablespoons (45 – 90 g) Water
- Spring Rolls
1 package large rice paper wraps
2 large radishes (watermelon and/or black radish)
1 diakon radish
1 head napa cabbage, green cabbage and/or leafy greens
3 carrots
1 bunch fresh herbs (cilantro, thai basil and/or mint)
1 dish warm water
Directions
- To make the peanut sauce, combine all ingredients except for the water in a medium mixing bowl. Whisk together until smooth. Add the water, 1 tablespoon at a time, until the desired consistency for dipping is reached.
- To make the rolls, begin by washing and slicing the vegetables and herbs. The vegetables can be any shape or size, as long as they will fit inside of the spring rolls. I like to slice radish thinly, tear cabbage and lettuce, and cut carrots and daikon into matchstick sizes.
- Once the vegetables are prepared, fill a large, flat dish with a few inches of warm water. Submerge the dry rice paper circles into the water for 3-5 seconds . The paper will be wet, but still firm to the touch. Place the wrapper on a cutting board and fill with vegetables and herbs leaving 2 inches of the wrapper uncovered on all sides. Whatever you place down first will be visible once you wrap the roll. I like to start with colorful watermelon radish, then place the greens, herbs, daikon and carrots.
- To create the wraps, lift the edge of the rice paper closest to your body and fold inwards over the filling, leaving 2 inches of the paper at the top. Then, tightly fold the left and right sides over the filling. Roll the wrap towards the top seal. Repeat the process with the remaining rice paper until all of the vegetables are used and the desired amount of wraps are made. To prevent drying out, cover the wraps with a moist cloth until serving. See video below for technique.