Grated Carrot, Kohlrabi and Radish Spring Rolls
1 1/2 pounds mixed carrots, kohlrabi, and radish peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
Kosher salt to taste (about 1/2 teaspoon)
1 1/2 cups water
1 tablespoon sugar (can use less!)
1/2 cup rice vinegar
2 tablespoons slivered mint leaves or chopped cilantro (optional)
12 (8 1/2-inch) round rice paper wrappers
- Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
- Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat.
- Empty bowl that vegetables were draining into, pour vinegar mixture into the bowl and allow to cool to room temperature.
- Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer.
- Lift from the vinegar bath with a slotted spoon and arrange on a platter. Add a the mint or cilantro, and set aside.
- Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
- Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone.
- Wrap each roll in a lettuce leaf and serve with dipping sauce.
Yield: Serves six.
Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.
Garlic-Soy Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar
Spicy Peanut Dipping Sauce:
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chile oil
1/2 cup cilantro leaves, finely chopped