Daikon Radish and Spring Pea Rolls
1 daikon radish, sliced into thin ribbons (using a mandoline or veggie peeler)
1 tbs. ume plum vinegar
1 drop doTERRA ginger essential oil (or grate just a smidgen of fresh ginger to use instead)
2 tsp. honey
Miso Mint Pea Filling
2 cups shelled green peas
* optional: 1 clove garlic
3 tbs. mellow white miso
½ cup fresh mint leaves
1 tbs. cold-pressed olive oi
zest of ½ lemon
1 tbs. lemon juice
sea salt to taste
¼ cup black sesame seeds, if desired
pea shoots for garnish, if desired
Peel the daikon radish and using a veggie peeler or mandoline. create long, thin strips (they’re difficult to roll if too thick).
In a large shallow bowl whisk together the vinegar, honey, and ginger oil. Lay in the strips of daikon and let sit to marinade while you make the pea spread.
In a food processor process the remaining ingredients (but for optional seeds and sprouts) and blend on high until smooth. Season to taste.
If using sesame seeds, in a dry skillet over medium heat, toast the sesame seeds until fragrant. Toss them occasionally to ensure that they do not burn. Set aside.
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 a little room at the end that will be on the outside (otherwise the pea mixture will squish out when rolled). Sprinkle with sesame seeds and place a pea shoot at the one end that will be the center (optional). Begin rolling until you reach the end, then secure the 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.