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Spicy daikon radish stands in for rice paper wraps in this refreshing wrap recipe. Crisp, thinly sliced daikon is stuffed with shiso (a Japanese herb that tastes similar to basil), cucumber, avocado, sprouts, and mint. Then, it's drizzled with an umami sauce before being rolled up and garnished with black sesame seeds and a touch of yuzu citrus fruit juice.

Summer Daikon Rolls with Avocado and Micro Greens [Vegan, Gluten-Free]

$2.99
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Serves

4

Cooking Time

35

Ingredients You Need for Summer Daikon Rolls with Avocado and Micro Greens [Vegan, Gluten-Free]

  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated galangal
  • Juice of 1 lemon
  • 1 large daikon radish, sliced thinly into 12 long strips
  • 12 shiso leaves
  • 1 ripe avocado, finely diced
  • 1 cucumber, finely diced
  • 1 tablespoon snow pea shoots, minced
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon radish sprouts
  • 2 tablespoons yuzu juice
  • Black sesame seeds, to garnish

How to Prepare Summer Daikon Rolls with Avocado and Micro Greens [Vegan, Gluten-Free]

  1. In a bowl, whisk together the tamari, rice vinegar, galangal, and lemon juice and set aside.
  2. Layout the daikon sheets on a tray or work surface. Place 1 shiso leaf on each daikon sheet.
  3. Mix the avocado, cucumber, snow pea shoots, and mint in a bowl. Stir in the lemon dressing. Divide the mixture equally among the daikon sheets, positioning the mix at one end of each length. Roll up each daikon sheet tightly, pushing the roll away from you.
  4. Transfer the rolls to a serving plate, garnish with the sprouts, and use a tablespoon to sprinkle the yuzu juice over the top.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Vegan: The Cookbook by Jean-Christian Jury

See My Recipes

Jean-Christian Jury is a vegan chef and cookbook author. In Vegan: The Cookbook, he brings together a recipe collection of 450 fresh, flavorful dishes from more than 150 countries. This wide-ranging guide to plant-based cooking showcases hearty bowls, stews, and curries alongside seasonal sides, refreshing salads, and unexpected desserts. Designed for today’s home cook, the book’s recipes are exciting, accessible, and will appeal to vegans, vegetarians, and omnivores alike.

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