Fresh-tasting spring rolls, you say? This Vietnamese-inspired recipe makes use of daikon radish sheets instead of rice paper wrapper to make fresh spring rolls. A colourful appetiser to serve on your next party, it also comes with the creamiest peanut dipping sauce.
This recipe makes about 12 to 14 vegetarian spring rolls. With the help of a trusty KitchenAid stand mixer and the vegetable sheet cutter attachment, it’s even easier to make uniform veggie wrappers. Put a rainbow on display at the dining table with the colourful mix of daikon radish, nori, carrots, red cabbage, mango, and red pepper.
Explore what other kitchen tasks your KitchenAid Stand Mixer can do with these optional attachments.
- KitchenAid Stand Mixer
- KitchenAid Vegetable Sheet Cutter
- Food processor
- Digital scale
- Measuring cups and spoons
- Mixing bowl
- Baking sheet
- Paper towel
For the peanut dipping sauce
- ½ cup natural peanut butter
- 1 tbsp lime juice, about 1 lime
- A clove of garlic, minced
- 1 tsp grated ginger
- 2 tsp Sriracha
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- ½ tsp dried chili flakes
- 3-4 tbsp hot water
For the spring roll
- 1 large daikon radish, ends trimmed; cut into 10cm sections
- 3-4 sheets nori (seaweed sheets)
- 1.5 cups red cabbage, shredded
- 1.5 cups carrots, shredded, about 2
- 1 mango, sliced
- 1 red pepper, cored, seeded, and sliced
- ¼ cup fresh mint leaves
- ½ cup cilantro leaves
- Preheat oven to 180C.
- Combine all peanut sauce ingredients except water in a food processor then pulse or set to an automatic mixing programme. While mixing, pour one tablespoon of hot water at a time until you get to a smooth, dipping consistency. Set aside. Note: This sauce can be made three days ahead and stored in the fridge.
- Fit the Vegetable Sheet Cutter Attachment to your KitchenAid Stand Mixer. Insert food holder into the center of one end of the radish section and secure onto attachment. Insert food skewers through radish, up to the first mark. Fix the Thick Blade to the attachment. Position bowl under blade to catch radish sheets. Turn Stand Mixer to speed 2 and position blade against radish to process. Repeat with remaining radish sections.
- Cut radish sheets into 15cm pieces. You will yield about 12 to 14 sheets.
- Evenly spread sheets out onto a clean worktop surface. Absorb moisture with a paper towel, if needed.
- Meanwhile, place the nori in a baking sheet and heat in the oven until it begins to soften. Remove then cut to fit the radish sheets.
- Lay a sheet of nori on top of each radish sheet. Starting 2cm from the end, layer cabbage, carrots, mango, and red pepper on top of the nori. Distribute mint and cilantro over the empty end of nori then roll tightly, securing with a pick. Repeat until all sheets are filled and rolled up.
- Serve immediately with peanut dipping sauce.
Recipe and image are adapted from KitchenAid.