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]
- 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
- In a bowl, whisk together the tamari, rice vinegar, galangal, and lemon juice and set aside.
- Lay out the daikon sheets on a tray or work surface. Place 1 shiso leaf on each daikon sheet.
- Mix the avocado, cucumber, snow pea shoots, and mint together in a bowl. Stir in the lemon dressing. Divide the mixture equally among the daikon sheets, positioning the mixture at one end of each length. Roll up each daikon sheet tightly, pushing the roll away from you.
- Transfer the rolls to a serving plate, garnish with the sprouts, and use a tablespoon to sprinkle the yuzu juice over the top.
Adapted from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)