Mooli Rolls – Crudités Rolls (gluten-free)
I have served the mooli rolls here with a fatless soy dip but you could serve them with any glorious rich dip. I like to dip them first into a Thai sweet chilli sauce followed by this soy and mirin dip, it’s a good contrasts against the watery crunchy vegetables. I added some protein and used salad vegetables I had, but variations of these are endless.
Using mooli, Japanese radish, is very easy as the slices are wet and long which means they stay rolled up. Further down you’ll see how I attempted the rolls with carrot ribbons quite successfully, they had to be held in place with a cocktail stick.
Mooli are watery and easy to strip into long ribbons. Wash and peel the mooli and using a y-peeler peel thin ribbons.
While preparing the other vegetables roll up the mooli and put them aside on a plate.
I had these spicy radishes…
and these pretty coloured beetroot.
Cut the vegetables into mini stick and strips to change the combination of fillings.
This one I finished with a tiny amount of tuna mayonnaise…
…or make a vegan version.
You could put little dots of wasabi paste in the strips for a kick.
Roll them up tightly…
…and trim the ends.
If you can’t get hold of a mooli, it is possible to make them with a large carrot.
You’ll need to use two ribbons of carrot slightly over-lapping each other.
Use a cocktail stick to hold it together.
- 2 tablespoons of mirin
- 1 tablespoon of soy sauce
- ½ tablespoon sweet chilli sauce
- chilli flakes or cayenne pepper or tabasco sauce to taste
- Mix all together.