If you enjoy fresh spring rolls when you go to a Vietnamese restaurant, try this make-at-home vegetarian version.
- Miso paste or powder, to taste1/2 daikon
- 1 cucumber
- 1 large carrot
- 1 Belgian endive
- 1/2 package rice noodles
- 12 rice paper sheets, 6-8 inches diameter
- 1/4 cups sesame oil
- 1/2 nub of ginger, grated
- 1/2 bunch cilantro, chopped
- 4 tablespoons toasted sesame seeds
- Boil a medium pot of water with miso paste added, to taste.
- Peel the daikon and cut lengthwise into ¼-inch matchsticks. Add the daikon to the miso-flavored water and cook about 5 minutes. Using a slotted spoon or strainer, remove the daikon and let cool.
- Meanwhile, slice the cucumber and carrot into julienne strips and slice the endive into thin slices (chiffonade).
- Place rice noodles (vermicelli) in the miso pot, cover the pot and turn off heat and let sit.
- Heat some water and pour some into a heat-proof, large round bowl, enough to cover the bottom with about an inch of water.
- Take a rice paper sheet and soak until it’s soft and flexible, only a few seconds. Gently remove the sheet from the water and place it on a flat surface.
- Mix sesame oil and grated ginger. Put a teaspoon of the sesame oil mixture in the center of the rice paper sheet. Layer daikon, cucumber, carrots, endive and some cooked rice noodles on the sheet, finishing with cilantro leaves and sesame seeds.
- Wrap roll tightly and repeat with remaining rice paper sheets.
- Note: You can also place the ingredients on the table and let everyone create and roll their own.