Vegetable Spring Rolls
Source of Recipe
1/2 cup shredded daikon (Oriental white radish) or radishes
2 green onions, thinly sliced
2 tablespoons rice vinegar
1 teaspoon sugar
1 small fresh jalapeno or serrano pepper, seeded and finely chopped
1/2 teaspoon toasted sesame oil
1/2 cup shredded carrot
1/2 cup short thin strips cucumber
2 tablespoons snipped fresh cilantro
1 tablespoon reduced-sodium soy sauce
6 8-1/2-inch-diameter rice papers
1-1/2 cups shredded Boston or curly leaf lettuce
Fresh cilantro (optional)
Shredded carrot (optional)
In a small mixing bowl combine daikon or radishes, green onions, rice vinegar, sugar, jalapeno pepper, and sesame oil. In another small bowl combine the 1/2 cup carrot, the cucumber, snipped cilantro, and soy sauce. Cover both mixtures; chill at least 2 hours, stirring once. Drain both mixtures.
Pour 1 cup warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.
Place 1/4 cup shredded lettuce on each rice paper near 1 edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll up the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with remaining filling and papers. Cover and chill for 1 to 2 hours. Diagonally cut each roll in half crosswise. If desired, garnish with additional cilantro and shredded carrot. Makes 12 appetizers.
Make-Ahead Tip: Prepare daikon mixture and carrot mixture as above. Cover and chill up to 24 hours. Drain mixtures and continue as above.