Daikon-Papaya Summer Rolls with Minted Yogurt Sauce

Name: Daikon-Papaya Summer Rolls with Minted Yogurt Sauce
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps Asian fish sauce; 2 Tbsps chopped basil; 2 mediums carrots, peeled and julienned; 2 Tbsps chopped cilantro; 1 European seedless cucumber—peeled, seeded and julienned; 1 4-inch piece of daikon, peeled and julienned; 1 Tbsp minced fresh ginger; 1 Tbsp kosher salt; 59 milliliters fresh lime juice; 1 Tbsp mayonnaise; 2 Tbsps chopped mint; 1 Tbsp mirin; 1 smalls green papaya—peeled, seeded and julienned; 8 8-inchs 8-inch-round rice paper wrappers, plus extra in case of breakage; 85 grams rice vermicelli; 1 Tbsp rice vinegar; 1 Tbsp minced shallot; 1 Tbsp whole-milk Greek yogurt; 3 Tbsps sugar

Daikon-Papaya Summer Rolls with Minted Yogurt Sauce might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains approximately 4g of protein, 3g of fat, and a total of 203 calories. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. A mixture of asian fish sauce, lime juice, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a pescatarian diet.

Instructions

In a large bowl, toss the daikon, carrots, cucumber and papaya with the salt and 1/2 tablespoon of the sugar.

Ingredients you will need

Cucumber

Carrot

Daikon Radish

Papaya

Sugar

Salt

Equipment you will use

Bowl

Let stand, stirring occasionally, until the vegetables are wilted and have released a good amount of liquid, about 1 hour.

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Vegetable

Drain and squeeze out as much liquid as possible. Wipe out the bowl and return the vegetables to it.

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Vegetable

Equipment you will use

Bowl

Meanwhile, bring a large saucepan of water to a boil.

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Water

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Sauce Pan

Add the vermicelli, cover and remove from the heat; let stand until softened, 3 to 4 minutes.

Drain and cool under cold water.

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Water

Drain again, pressing out the excess water. Using scissors, cut the vermicelli into 4-inch lengths.

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Water

Equipment you will use

Kitchen Scissors

Add the vermicelli to the vegetables, along with the chopped mint, basil and cilantro.

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Vegetable

Cilantro

Basil

Mint

In a small bowl, combine the lime juice, fish sauce, vinegar and mirin with the remaining 2 tablespoons of sugar; stir to dissolve the sugar.

Ingredients you will need

Fish Sauce

Lime Juice

Vinegar

Mirin

Sugar

Equipment you will use

Bowl

Add the ginger and shallot and pour all but 2 teaspoons of the dressing over the vermicelli and vegetables.

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Vegetable

Shallot

Ginger

Let stand for 1 hour.

Drain the mixture, pressing to squeeze out as much liquid as possible.

Add the yogurt and mayonnaise to the reserved 2 teaspoons of dressing and refrigerate.

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Mayonnaise

Yogurt

Fill a large pie plate halfway with warm water. Working with 1 or 2 rice papers at a time, soak the wrappers in the water until pliable, about 2 minutes.

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Spring Roll Wrappers

Water

Lay the wrappers on a work surface and blot any excess water. Spoon about 1/2 cup of the vegetables and vermicelli onto the bottom third of a wrapper and tightly roll into a 5-inch log, tucking in the ends as you roll.

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Vegetable

Water

Roll

Transfer to a cutting board. Cover the summer roll with a damp paper towel and a sheet of plastic wrap. Repeat with the remaining wrappers and filling.

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Roll

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Paper Towels

Cut each roll into 4 pieces and stand them cut side up on a platter. Spoon about 1/2 teaspoon of the creamy sauce onto each roll and serve right away.

Ingredients you will need

Sauce