Makes 14-16
Ingredients:
- 1 daikon radish, sliced into thin ribbons
- 1 Tbsp. brown rice vinegar
- 1 Tbsp. ginger juice (see below directions for instructions on how to make)
- 2 tsp. honey
Miso Mint Pea Filling
- 2 cups shelled green peas
- 1 clove garlic
- 3 Tbsp. mellow white miso
- ½ cup fresh mint leaves
- 1 Tbsp. cold-pressed olive oil
- lemon zest + 1 Tbsp. lemon juice
- sea salt to taste
- ¼ cup black sesame seeds
- pea shoots for garnish, if desired
Directions:
1. Peel the daikon radish and using the same peeler or a mandoline, create long, flat strips as thin as possible (if they are too thick they are difficult to roll up).
2. Grate a medium-sized chunk of fresh ginger and squeeze the pulp with your hands to make ginger juice. In a large shallow bowl whisk together the vinegar, honey and ginger juice. Lay in the strips of daikon and let sit to marinade while you make the pea spread.
3. To make the pea spread, cook the peas in boiling water for 1-2 minutes just to take the raw edge off, then submerge them in cold water to halt the cooking process. You can also leave the peas raw if you like.
4. In a food processor pulse garlic to mince. Add the peas and remaining ingredients and blend on high until smooth. Season to taste.
5. In a dry skillet over medium heat toast the sesame seeds just until fragrant, tossing now and again to ensure that they do not burn. Set aside.
6. Remove a strip of daikon from the marinade and place on a clean flat surface. Spread a good amount of the pea mixture across it, leaving some room at the end that will be on the outside (otherwise the pea mixture will squish out when you roll it). Sprinkle with sesame seeds and place a pea shoot at the one end that will be the center. Begin rolling until you reach the end, then spear the whole roll with a toothpick. Sprinkle with black sesame seeds. Serve immediately and enjoy.
Store leftover pea mixture in the fridge up to four days. Add lemon to freshen up the flavor, if necessary.
