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.
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!
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
Make These Delicious Spring Rolls in No Time
- Wash and pat dry all vegetables. Begin by dicing scallions. Place in mixing bowl. Add shredded carrots, daikon radish, and cabbage.
- 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.
- Slice red and yellow pepper, and set aside. Chop walnuts and set aside.
- 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.
- Place spring rolls on plate. Cover with plastic wrap. Refrigerate.
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 Fat | 0 |
| % Daily Value * | |
| Carbohydrates 4 g | 1% |
| Fiber 2 g | 8% |
| Protein 2 g | 4% |
| * 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. | |
Daikon Radish is High In Vitamin C and Aids In Digestion
- DAIKON (Japanese Radish) : MITOKU COMPANY, LTD. - Organic Japanese Foods Exporter.
Japanese cuisine products wholesaler as Mitoku Company Japan is a leading company of Natural Organic Japanese food all ovet the world.
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
AUTHORThat 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.
- AUTHOR
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.
- AUTHOR
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.
- AUTHOR
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.
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.
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.
Beautiful recipe! I love the how to pictures you provided. Looks wonderful! Kelley
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.
- AUTHOR
Thank you, Purple Perl! It was my first time making spring rolls. Now I'm planning to make them often.
Pennylu, step by step pics of the recipe are very useful. Congrats on your win, truly well deserved!
- AUTHOR
Thank you, Vespawoolf. I do think lettuce wraps would work quite well in this recipe.
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!
- AUTHOR
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!
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!
- AUTHOR
Thank you, Letitia!
How fresh and delicious looking! Beautiful dish and setting.
16