These are excellent for any celebration - very festive and easy to make ahead. Make it a family affair; children will enjoy rolling up the wraps. It helps to have a kitchen slicer to slice the daikon as thinly as possible.
500g daikon/white radish
2 tablespoons (30ml) vinegar
2 tablespoons caster sugar
1 teaspoon salt
1 large carrot
1 yellow capsicum
½ long cucumber
100g radish sprouts or any hot seed sprouts
1 tablespoon Korean hot chilli paste (or any chilli paste)
1 tablespoon vinegar
1 tablespoon caster sugar
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Directions Preparation:1hour › Ready in:1hour
Peel the daikon and cut about 6 cm off the end. Place the round edge on a kitchen slicer and slice thinly in slices approx a millimetre wide. Each slice will be almost transparent.
Mix 2 tablespoons vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small bowl until sugar dissolves. Place the radish slices in bowl, and turn to coat. Marinate for 1 hour or until sheets are soft enough to roll.
Slice the carrot and capsicum into thin strips (julienne) about 6 cm long. Julienne the cucumber the same length cutting so that each piece has a skin side; reserve any cucumber without skin for another use. Cut sprout tops 8 cm long.
Squeeze excess liquid from sheets. Place a couple of sprouts, and a slice each of carrot, cucumber and yellow pepper on radish sheet, and roll it up. Repeat with remaining ingredients.
Mix together 1 tablespoon chilli paste, 1 tablespoon vinegar and 1 tablespoon sugar to make sauce for dipping.