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If I had time and maybe more help than just myself, I would do a video once a week.  Text based instructions have never been my strong area.  When I learned to sew, I would end up crumpling patterns because of the frustration I would feel trying to understand the instructions.  Give me a visual representation any day.

I worry that there are so many cooking techniques that go unused and foods that go untried because it seems “too complicated.”  I’m even guilty of this thinking and constantly have to remind myself to step out of my comfort zone and try.

Spring rolls are actually really easy and once you start making them, I’m almost positive you won’t be able to stop.

I eat a lot of spring rolls- at least once a week.

Spring rolls are perfect for a party, a quick lunch, or even a filling dinner.  You can use what is  in season, paired with rice noodles or greens, and have a delicious meal or snack within 15-20 minutes.

I bought these lovely Daikon radishes at the farmers’ market, which are a bit smoother tasting than other varieties, and fit perfectly in with the curly kale.  You can even skip the roasting the radishes and have a wonderfully crispy spring roll.


Roasted Daikon Radish and Kale Spring Rolls with Tahini-Honey Dipping Sauce

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2


  • 1 large Daikon Radish
  • 1 tablespoon olive oil
  • 1/8 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
  • 1/2 teaspoon chile flakes, optional


  1. Preheat oven to 350˚.
  2. Slice radish in to 2 strips and toss with olive oil and salt. Roast until tender, 15-20. While is roasting, destem and roughly chop the kale, set aside.
  3. Bring a pot of water to a boil and cook brown rice noodles until tender, 4-6 minutes. Drain and set in your assembly station.
  4. Once radishes are ready, set up your spring roll rolling station with the water, radishes, kale,rice noodles, and a place to roll/cut each spring roll.
  5. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with veggies and noodles. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  6. Once done slice in half and serve.
  7. To may the tahini sauce, whisk ingredients together and taste. Adjust according to desired taste.