The beds in my veg patch are four metres wide. Which is quite big. So each row of vegetables is also four metres long. Which is quite long. Especially when it comes to radishes. One row of radishes is probably 150 radishes. Which is plenty. Half rows are not an option (the feng shui of it’s all wrong), so the result is a long neat row and a fairly sizable radish glut. Which is fun.

I like radishes dipped in butter and salt then left to set in the fridge – always a winner at canapé parties. I also like them roasted, stay with me, it’s delicious, with feta and balsamic or mixed into a bulgur wheat salad. And yonks and yonks ago when I was first writing recipes I made a radish and cucumber salad which I now revisit to tart up and turn into a crisp and colourful fresh spring roll for lunch.

Fresh radish and cucumber spring rolls

Prep Time: 10 minutes

Total Time: 10 minutes

Serves 1

Fresh radish and cucumber spring rolls

A fresh and pretty snack that packs a pepper punch.

    For the dipping sauce:
  • 1 tsp chilli dipping sauce
  • 1 tbsp Mirin
  • 2 tsp Japanese rice vinegar
  • 2 rice paper wrappers (I like Blue Dragon)
  • 3-4 radishes, with leaves
  • ¼ cucumber
  • Handful peas, mange tout or sugar snaps
  • 1 spring onion
  • A few herbs (rocket, fennel, mint are perfect)
  • A few edible flowers (nasturtiums, fennel etc)
  1. For the sauce, just put all the ingredients in a saucepan, bring to the boil, then remove from the heat and leave to cool. (The boiling helps the flavours mingle.)
  2. Thinly slice the radishes and ribbon the cucumbers, a potato peeler is best for this. If you are using peas, pod them, or if you have mange tout then finely slice them.
  3. When you are ready to assemble everything, pour a little hot water into a shallow dish. Soak the rice paper wrappers one at a time for 10-15 seconds in the water then transfer to a tea towel and pat dry. Lift the wrapper onto a chopping board trying to avoid the wrapper folding over as it will stick.
  4. Make a neat line in the middle of the wrapper using the radishes, cucumber, peas, leaves, herbs and flowers. Roll the whole thing up and slice in half ready to serve. Repeat until all the filling is used up.
  5. Serve the rolls with a little bowl of the sauce for dipping.
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