1 large Daikon Radish
1 tablespoon olive oil
⅛ teaspoon salt
1 handful of Kale
4 oz brown rice noodles
6-8 spring rolls wrappers
2 tablespoons tahini
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1 tablespoon honey
½ teaspoon chile flakes, optional
Preheat oven to 350˚.
Slice radish in to 2 strips and toss with olive oil and salt. Roast until tender, 15-20. While is roasting, destem and roughly chop the kale, set aside.
Bring a pot of water to a boil and cook brown rice noodles until tender, 4-6 minutes. Drain and set in your assembly station.
Once radishes are ready, set up your spring roll rolling station with the water, radishes, kale,rice noodles, and a place to roll/cut each spring roll.
Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with veggies and noodles. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
Once done slice in half and serve.
To make the tahini sauce, whisk ingredients together and taste. Adjust according to desired taste.
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