All Recipes Best Recipe Appetizers and Snacks Wraps and Rolls

Ingredients

1 pound Korean white radish 3 tablespoons vinegar, divided 3 tablespoons white sugar, divided 1 teaspoon salt 2 ¾ cups daikon radish sprouts ½ large cucumber, cut into 2 1/2-inch matchsticks 1 yellow bell pepper, cut into 2 1/2-inch matchsticks 1 large carrot, cut into 2 1/2-inch matchsticks 1 tablespoon Korean hot pepper paste

Nutrition Info

97.6 calories carbohydrate: 22 g cholesterol: : - fat: 0.9 g fiber: 3.4 g protein: 2.4 g saturatedFat: 0.3 g servingSize: - sodium: 653 mg sugar: 15.1 g transFat: : - unsaturatedFat: : -

Place radish lengthwise on a flat work surface. Trim ends and slice off the top third so it is flat. Turn and cut into rectangular, 1/16-thick slices using a mandoline slicer.
Mix 2 tablespoons vinegar, 2 tablespoons sugar, and salt together in a small bowl until sugar dissolves. Place the radish rectangles in bowl, turning to coat. Marinate until soft enough to roll, about 1 hour.
Trim radish sprouts to be 3 inches in length.
Set aside any cucumber matchsticks without skin for another use.
Squeeze excess liquid from the radish rectangles. Place some radish sprouts and a slice each of cucumber, yellow bell pepper, and carrot on 1 rectangle, roll up. Repeat with remaining sprouts, cucumber, yellow bell pepper, carrot, and radish rectangles.
Mix remaining 1 tablespoon vinegar, remaining 1 tablespoon sugar, and hot pepper paste to make a dipping sauce. Serve sauce with radish wraps.

4 servings

These are excellent for any celebration - very festive. Make it a family affair;children will enjoy rolling up the wraps. Can be made ahead.