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1/2
cup shredded daikon (Oriental white radish) or radishes
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2
green onions, thinly sliced
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2
tablespoons rice vinegar
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1
fresh jalapeno or serrano pepper, seeded and finely chopped
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1
teaspoon sugar
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1/2
teaspoon toasted sesame oil
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1/2
cup shredded carrot
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1/2
cup bite-size cucumber strips
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2
tablespoons snipped fresh cilantro
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1
tablespoon reduced-sodium soy sauce
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1
cup warm water
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6
8 1/2 inches rice papers
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1 1/2
cups shredded Boston or curly leaf lettuce
1. In a small bowl combine daikon, green onions, vinegar, jalapeno pepper, sugar, and sesame oil. In another small bowl combine shredded carrot, cucumber strips, cilantro, and soy sauce. Cover both mixtures; refrigerate for 2 to 24 hours, stirring once. Drain both mixtures.
2. Pour the 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.
3. Place 1/4 cup shredded lettuce on each rice paper near one edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with the remaining fillings and papers. Cover and refrigerate up to 2 hours.
4. To serve, cut each roll in half crosswise on a diagonal to make 12 pieces. Makes 12 appetizer servings.
- Servings Per Recipe 12,
- Calories 31,
- Carbohydrate (gm) 7,
- Vitamin A (IU) 680,
- Vitamin C (mg) 4,
- Sodium (mg) 48,
- Iron (DV %) 0,
- Vegetables () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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