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Spring Rolls With Japanese Daikon Radish

Updated on August 5, 2012
5 stars from 1 rating of Spring Rolls With Japanese Daikon Radish

A white carrot on steroids was my first thought when my neighbor handed me a daikon radish. This radish, a favorite of Japanese cuisine, has a nice peppery flavor to it, and yet it is mildly delicious compared to its cousin the small red radish found in many American gardens. From the moment I took my first bite, I knew I'd be adding this vegetable to many of my favorite dishes. My first attempt: Spring Rolls with Japanese Daikon, turned out wonderfully well. I pair the radish with the wonderful crunchiness and flavor of walnuts, giving the spring rolls an added bit of protein without adding meat.

Right Out of the Fields in Southern California

My neighbor brought me my first daikon radish
My neighbor brought me my first daikon radish

Where Does This Radish Come From?

The word "daikon" actually comes from two Japanese words; dai (large) and kon (root). This root vegetable is grown in many parts of Asia, but it is said to have originated in the Mediterranean. Daikon radish is a versatile vegetable because it can be eaten raw or cooked. It's very low in calories and rich in vitamin C, so it is a great choice in any dish.

All About Spring Rolls

What is a spring roll and where did the idea for this perfectly prepared finger food come from?

Spring rolls are very popular and come with all kinds of fillings. They are basically prepared by mixing ingredients together and placing them inside rice paper for frying, or serving fresh. The spring rolls we know so well from Asian restaurants were first made (tradition suggests) for the Chinese New Year which ushers in the beginning of Spring. With spring comes the new growth of garden plants, and consequently, the first spring rolls were said to contain only small diced and minced vegetables from the garden. Meat was added later. Dry noodles are also often added to give the rolls more crunch. In my recipe I have added walnuts for crunch, which adds the protein of meat with delicious nutty flavor.

Quick and Easy; No Cooking Involved!

Prep time: 45 min
Ready in: 45 min
Yields: 8-12 servings

Ingredients

  • 1/2 Red Pepper, thinly sliced
  • 1/2 Yellow Pepper, thinly sliced
  • 4 Scallions, diced finely
  • 1/2 cup Carrot, grated finely
  • 3/4 cup Daikon Radish, grated finely
  • 1 cup Green Cabbage, cut or shredded finely
  • 1 cup Walnuts, chopped coarsely
  • 8-10 Rice Paper Wrappers
  • 2 Tbsp Citrus Infused Soy Sauce
  • 1 Tbsp Honey
  • 3 Tbsp Rice Vinegar
  • 1 tsp Toasted Sesami Oil
  • 1 1/2 tsp Grated Ginger
  • 2 Tbsp Pineapple Juice
  • 2tsp Thai Chili Sauce
  • 2 Tbsp Light Brown Sugar
Green onions are scallions.  I slice them thin and then mince.  You don't want to bruise the onion, so use a sharp knife.
Green onions are scallions. I slice them thin and then mince. You don't want to bruise the onion, so use a sharp knife.
Scallions give lots of flavor to this dish.
Scallions give lots of flavor to this dish.
You don't have to seed a pepper if you slice the outer flesh off, moving around it.
You don't have to seed a pepper if you slice the outer flesh off, moving around it.
Thin slices are best.
Thin slices are best.
These colors look beautiful seen through the transparent rice paper.  And the peppers add crunch and flavor.
These colors look beautiful seen through the transparent rice paper. And the peppers add crunch and flavor.
Sweet carrots are washed, peeled, and then finely grated.
Sweet carrots are washed, peeled, and then finely grated.
Place prepared vegetables in a mixing bowl.
Place prepared vegetables in a mixing bowl.
This daikon radish is much smaller than the one my neighbor brought me.
This daikon radish is much smaller than the one my neighbor brought me.
Before slicing and chopping the cabbage, remove the stem.
Before slicing and chopping the cabbage, remove the stem.
Slice cabbage thinly for a nice presentation.
Slice cabbage thinly for a nice presentation.

Make These Delicious Spring Rolls in No Time

  1. Wash and pat dry all vegetables. Begin by dicing scallions. Place in mixing bowl. Add shredded carrots, daikon radish, and cabbage.
  2. Mix together in small bowl; Citrus infused soy sauce, honey, 1 Tbsp. rice vinegar, sesame oil, and 1 tsp. grated ginger. Add to bowl of vegetables. Mix together. Refrigerate until ready to assemble.
  3. Slice red and yellow pepper, and set aside. Chop walnuts and set aside.
  4. Assemble Spring rolls: Place rice paper wrappers, one at a time as you assemble them, in warm water to soften (a few seconds will do). Lay paper on flat surface. Lay pepper slices near one end of round paper(saving room to begin rolling process). Sprinkle walnuts next to peppers. Place three tablespoons vegetable mixture next to walnuts. Lift end of paper (next to vegetables) to begin rolling. Roll paper once around, pull sides in and roll the rest of the way.
  5. Place spring rolls on plate. Cover with plastic wrap. Refrigerate.
Honey incorporates well with other wet ingredients, but you can use brown or white sugar in place of honey.
Honey incorporates well with other wet ingredients, but you can use brown or white sugar in place of honey.
Toasted Sesame oil is so flavorful, you only need a little.
Toasted Sesame oil is so flavorful, you only need a little.
You can purchase already prepared ginger in a jar, and keep it in your refrigerator for future use.
You can purchase already prepared ginger in a jar, and keep it in your refrigerator for future use.
Add wet ingredients to dry, and mix well.
Add wet ingredients to dry, and mix well.
I could eat this without wrapping it up.  Yum!
I could eat this without wrapping it up. Yum!
The walnuts add flavor, crunch, and protein.  If you are not a fan of walnuts, you can add other ingredients such as dry Asian noodles.
The walnuts add flavor, crunch, and protein. If you are not a fan of walnuts, you can add other ingredients such as dry Asian noodles.
The rice paper is stiff and can break easily.  Handle with care.
The rice paper is stiff and can break easily. Handle with care.
Warm water does wonders to soften the rice paper.
Warm water does wonders to soften the rice paper.
Lay out the ingredients in a pretty pattern.  Be consistent if you want your spring rolls to look good.
Lay out the ingredients in a pretty pattern. Be consistent if you want your spring rolls to look good.
Time to start rolling.
Time to start rolling.
Tuck in the vegetables as you begin to roll.
Tuck in the vegetables as you begin to roll.
Since the rice paper is soft, it's easy to roll and tuck in the ends.
Since the rice paper is soft, it's easy to roll and tuck in the ends.
Almost there.  Easy and Delicious!
Almost there. Easy and Delicious!
To Serve, cut in half on the diagonal.  They look pretty and taste fantastic!
To Serve, cut in half on the diagonal. They look pretty and taste fantastic!

Zesty Sweet Pineapple Chili Dipping Sauce

Mix Ingredients Together:

2 Tbsp Thai Chili Sauce

2 Tbsp Rice Vinegar

1/2 tsp. Grated Ginger

2 Tbsp Brown Sugar

3 Tbsp Pineapple Juice

Pour into sauce cup and serve with Spring Rolls with Japanese Daikon Radish

Approximate Values For Small Spring Rolls

Nutrition Facts
Serving size: 2 halves
Calories 50
Calories from Fat0
% Daily Value *
Carbohydrates 4 g1%
Fiber 2 g8%
Protein 2 g4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Great Party and Snack Food!

These spring rolls can be prepared in the morning to be eaten in the evening. They're perfect for parties or snacking. Quick, easy, delicious and healthy too! They're "Good Eats", as Alton Brown would say!

Comments

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    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      That is so interesting! What did the restaurant do with the spaghetti-like cuttings for daikon radish roots? Oooh, I think I'd like to explore that. Thanks, so much, Ptosis, for sharing your memory, and also for taking the time to stop by and leave a comment.

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Wow, I didn't know this was a Vietnamese dish. I knew that spring rolls were very popular in Asian cuisine though. I happen to live in an agricultural area where the daikons are grown. I love them. I put them together with walnuts because I'm an Oregonian at heart so I always have Oregon products in my pantry. The walnuts were begging to be used. I needed crunch, and I thought they might pair well with the peppery-ness of the radish, so voila! And, I really liked the outcome, especially dipped in my home style sauce. I would love to try the Vietnamese version of these.

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Thank you, Kelley! It was my very first time making spring rolls so the pictures were as much for me as they were for the hub.

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Thanks, Peggy! I so appreciate your comment, and that you voted the recipe up. Also, I love that you shared how you're using daikon radishes in your recipes. I'll have to try the gazpacho.

    • ptosis profile image

      ptosis 5 years ago from Arizona

      I miss daikon radish when I was in Honolulu. Watched this lady at the restaurant use this huge handled device that was mounted on the wall that would cut the entire root all at once into long thin spaghetti-like cuttings.

      And your's correct - it's nothing like the little red radishes.

    • Mr Nice profile image

      Mr Nice 5 years ago from North America

      Hi pennylu,

      An excellent Hub and good recipe to prepare the spring rolls. Preparation method explained very well in writing and through pictures.

      These rolls are actually Vietnamese dish

      In Vietnamese language it's (Goi Cuon Thit Heo Nuong)Vietnamese Fresh Spring Rolls. You can have this dish at all Vietnamese restaurants.

      Awesome Hub thumbs up.

    • profile image

      kelleyward 5 years ago

      Beautiful recipe! I love the how to pictures you provided. Looks wonderful! Kelley

    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      I haven't made spring rolls in a while and your recipe sounds delicious. Like you...after discovering the daikon radish, I am using it in all kinds of ways. Even added some of it to a gazpacho that I made earlier today. Voted up, useful and will share.

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Thank you, Purple Perl! It was my first time making spring rolls. Now I'm planning to make them often.

    • Purple Perl profile image

      Purple Perl 5 years ago from Bangalore,India

      Pennylu, step by step pics of the recipe are very useful. Congrats on your win, truly well deserved!

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Thank you, Vespawoolf. I do think lettuce wraps would work quite well in this recipe.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      This recipe sounds wonderful, and I love your photos. We can't get rice paper wrappers here in Peru, but I wonder if the same recipe would work for lettuce wraps? I'm going to give it a try! Congrats on winning the daily drawing!

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Simone, my sister asked me if my best food critic (my husband) liked them, and I said, "I don't know. There weren't any left when he got home!" They are so easy to make too! I hope you do try them out. Thanks, so much, for the nice comments!

    • Simone Smith profile image

      Simone Haruko Smith 5 years ago from San Francisco

      Woooow- these spring rolls look so tasty! I love how you've visually guided us through the process of making them. I've never made my own spring rolls before, but now I'd really like to give it a go. Thanks for the awesome recipe!

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Thank you, Letitia!

    • LetitiaFT profile image

      LetitiaFT 5 years ago from Paris via California

      How fresh and delicious looking! Beautiful dish and setting.

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