I do not often cook this dish because it takes me long time to prepare the paper-thin sheets cut out from a daikon radish. I don’t warrantee that this time I cut them perfectly thin but this was the best I could do with my clumsy knife. Having a good set of knifes is still my dream now. However, I have never tried peeling the paper-thin sheets from a slicer or mandoline. (The one I have now is very basic and not so goot either). Anyway, sometimes I watched the chefs peeling the sheets from vegetable roots into very thin long sheets, so I tried as far as I could to make these radish sheets to wrap the rolls.
About the ingredients for this dish, there are just a few and they are always easy to get from the market. It’s just the time and effort that you need to invest in preparing it. Anyway, I like these rolls since they have the most sweetness from the meat and vegetables. By steaming, most of the substances are not lost but stay in the rolls themselves and some come out as a sweet broth which you can also eat. Enjoying these rolls with chili sauce is always my preference.
Ingredients (serves 2)
- 1 cylinder cut from a large daikon radish, about 7cm in length and 5cm in diameter
- 100g ground pork
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1/4 tsp ground black pepper
- 50g bean sprouts, rinsed well and drained
- 1 small carrot, cut into 7cm juliennes
- 1 stalk spring onion, cut into long strips
- Peel the radish and run the knife around the cylinder to cut into very thin sheets as long and thin as you can. If you break, it is fine to start again because the sheet only needs to be large enough to wrap the fillings tightly inside. Place the thin radish sheets into lightly salted butter to soften them a bit, which makes it easier to wrap later. Then drain well.
- Combine the ground pork, fish sauce, soy sauce and pepper.
- Place a sheet of radish on a surface. Arrange two spring onion strips diagonally on the radish sheet. Then spoon a little pork mixture, place some carrot strips and bean sprouts alongside the pork. Roll up the radish sheet to wrap the fillings inside tightly. Place the complete roll on a large dish.
- Continue with the remaining ingredients.
- Place the dish of radish rolls in a large steaming pot over medium-high heat. Steam for about 9-10 minutes. Remove and serve warm with chili sauce.