Every one loves spring rolls, it seems! I know I do!
These spring rolls are made entirely from veggies, including the wrapper. Skip the rice paper and make your wrappers with very thinly sliced daikon radish. The thing that surprised me the most is how the daikon radish wrapper did not taste strong or “radishy” at all.
In this post, I used a tool called a vegetable sheeter, that’s an attachment for my Kitchen Aid mixer. I love how this attachment can turn almost any vegetable into a thin sheet. I am thinking about using it to create lasagna sheets out of fresh eggplant or zucchini!
If you don’t have a vegetable sheeter, you can use a mandoline slicer to cut the daikon into strips lengthwise instead, and use them to make individual spring roll wrappers.
Feel free to play around with stuffings for your spring rolls. I wanted to have a bright and colorfull filling so I went with a rainbow assortment of veggies, like red cabbage, carrot, bell pepper and green onion. I bet that marinated mushrooms would be delicious in this mix.
The dipping sauce is just whisked together and is kind of like a peanut sauce, but totally allergen free.
If you have a mandoline slicer, use it to get finely shredded veggies in no time.
I also broke out my julienne peeler to get finely sliced carrots. I love this tool because it can be so time consuming to cut julienned vegetables by hand!
Isn’t it pretty to see this healthy rainbow of colors? I love it! Get all your veggies together in one place before you start building your spring rolls so they’re easy to assemble.
Roll them up tight so the spring roll is snug before finishing the roll! It will hold together better when you eat it.
Raw Vegan Daikon Spring Roll
Prep time
Cook time
Total time
Author: Rachel Carr
Serves: 2 servings
Ingredients
For the spring rolls:
- 2 small daikon radishes, cut into sheets with a vegetable sheeter or using a mandolin slicer to cut them into wide thin strips lengthwise
- ¼ red cabbage, shredded
- 2 avocados, pitted and sliced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 small head broccoli, cut into thin strips
- 1 scallion, chopped
- ¼ cup cashews, crushed or chopped
- ½ cup spicy sprouts
For the almond satay dipping sauce
- ½ cup almond butter
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- ½ teaspoon sea salt
- water as needed to thin the sauce (depending how thick your almond butter is)
Instructions
- For the spring rolls, peel the daikon radishes, and cut them into sheets with a vegetable sheeter or using a mandolin slicer to cut them into wide thin strips lengthwise. Finely slice the red cabbage on a mandolin slicer or with a knife. Pit and slice the avocados. Peel and julienne the carrot with a knife or a julienne peeler. Seed and julienned the red bell pepper. Thinly slice the broccoli heads into long strips, discarding much of the woody stalk. Chop the scallion into ¼” pieces. Crush the cashews into small pieces.
- If you used a vegetable sheeter, cut pieces of radishes 4” long by 3” wide. Place a little bit of each of the veggies into the center if the daikon sheet and top it with a few slices of avocado, cashews and sprouts. Roll up like spring roll. Cut in half if desired.
- If you did NOT use a vegetable sheeter, but instead used a mandolin, use each long thin slice to make a roll up in a similar fashion as the vegetable slicer.
- To make the almond dipping sauce, whisk the almond butter, tamarins, rice wine vinegar and sea salt. Adjust with water as needed to get the consistency you like.
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