Roasted Daikon Radish and Kale Spring Rolls with Tahini-Honey Dipping Sauce {and Video!)

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large Daikon Radish
• 1 tablespoon olive oil
• ⅛ teaspoon salt
• 1 handful of Kale (I prefer curly kale)
• 4 oz brown rice noodles
• 6-8 spring rolls wrappers
• Sauce
• 2 tablespoons tahini
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame seeds
• 1 tablespoon honey
• ½ teaspoon chile flakes, optional

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Cut the daikon radish into thin matchsticks, toss with the olive oil and ⅛ teaspoon salt, and spread on a baking sheet.

2. Roast the daikon for about 20 minutes, turning once halfway, until tender and lightly browned at the edges.

3. Meanwhile, remove the stems from the kale and chop the leaves. Steam them in a covered pan with a splash of water for 2 to 3 minutes until wilted, then drain.

4. Cook the brown rice noodles in a pan of boiling water for 3 to 4 minutes or as the package directs. Drain and rinse under cold water.

5. To make the sauce, whisk together the tahini, soy sauce, honey and 2 teaspoons toasted sesame seeds. Add a splash of water to loosen if needed, and stir in the chile flakes if using.

6. Dip one spring roll wrapper in warm water for a few seconds until pliable, then lay it flat.

7. Place a small amount of roasted daikon, kale and noodles across the lower third of the wrapper, fold the sides in, and roll tightly. Repeat with the remaining wrappers and filling.

8. Serve the spring rolls with the tahini-honey dipping sauce on the side.