Grated Carrot, Kohlrabi and Radish Spring Rolls

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

  1. 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.
  2. Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat.
  3. Empty bowl that vegetables were draining into, pour vinegar mixture into the bowl and allow to cool to room temperature.
  4. Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer.
  5. Lift from the vinegar bath with a slotted spoon and arrange on a platter. Add a the mint or cilantro, and set aside.
  6. 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.
  7. 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.
  8. 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