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🍽️ Spicy Radish Rolls

205 kcal · 30 min · 4 servings

Ingredients

• 350 g radish (1 piece)
• salt
• 40 g celery stalks (1 stalk)
• 100 g carrots (1 carrot)
• 50 g onions (1 onion)
• 10 g ginger (1 piece)
• 200 ml classic vegetable broth
• 1 pinch chili flakes
• 100 g red lentils
• 10 g alfalfa sprouts
• 2 tbsp Japanese soy sauce

Instructions

1. 1. Wash the radish thoroughly.
2. 2. Peel the skin off the radish.
3. 3. Slice the radish into 16 very thin slices using a vegetable slicer.
4. 4. Lay the radish slices flat on a baking sheet.
5. 5. Sprinkle salt over the slices.
6. 6. Let the salted slices sit for about 20 minutes to draw out moisture.
7. 7. Cut the remaining radish into thin strips.
8. 8. Spread the radish strips out on a large plate or platter.
9. 9. Salt the radish strips as well.
10. 10. Let the strips draw out moisture as well.
11. 11. Wash the celery stalks.
12. 12. Clean the celery and remove tough fibers if present.
13. 13. Slice the celery into thin slices.
14. 14. Peel the carrot.
15. 15. Peel the onion.
16. 16. Peel the ginger.
17. 17. Cut the carrot into very small cubes.
18. 18. Cut the onion into very small cubes.
19. 19. Mince the ginger very finely.
20. 20. Add vegetable broth, chili flakes, celery slices, carrot cubes, onion cubes, ginger, and red lentils to a pot.
21. 21. Bring the mixture to a boil in the pot.
22. 22. Reduce the heat to low.
23. 23. Cover the pot.
24. 24. Cook the vegetables for 8 to 10 minutes.
25. 25. Remove the lid from the pot.
26. 26. Continue cooking the vegetables in the open pot.
27. 27. Wait until all liquid has been absorbed or evaporated.
28. 28. Remove the pot from the heat.
29. 29. Let the mixture cool down.
30. 30. Squeeze the salted radish strips well with your hands.
31. 31. Stir the squeezed radish strips into the cooled lentil mixture.
32. 32. Pat the salted radish slices dry with kitchen paper.
33. 33. Place some lentil mixture at the end of each radish slice.
34. 34. Roll the slices into rolls.
35. 35. Rinse the alfalfa sprouts in a sieve.
36. 36. Let the sprouts drain.
37. 37. Garnish the radish rolls with the alfalfa sprouts.
38. 38. Serve the rolls with soy sauce.

Nutrition per serving

• kcal: 205
• Protein: 15 g · Fett/Fat: 2 g · Carbs: 31 g