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Pea Shoot Microgreen Daikon Rolls

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15 00:10:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:10:00
hour(s): minute(s) : second(s)		 00:00:00
hour(s): minute(s) : second(s)		 4
Vegan Stuffing

Ingredients


1 Large Cucumber, finely diced
1 Large Lemon, freshly squeeze for juice
1 Tablespoon Mint leaves - chopped
1 Tablespoon Tamari
1 Tablespoon Radish microgreens
12 Medium Shiso leaves
2 Tablespoons Yuzu juice
1 Tablespoon Rice vinegar
1 Tablespoon Grated galangal
1 Large Daikon radish, sliced into 12 long strips
1 Tablespoon Pea shoot microgreens, minced
1 Large Ripe avocado, finely diced
2 Pinches Black sesame seeds, garnish

Instructions


  1.  Arrange the sheets of daikon on a work surface.
  2.  Each daikon sheet should have 1 shiso leaf on it.
  3.  Combine the tamari, rice vinegar, galangal, and lemon juice in a bowl; set it aside.
  4.  Combine the pea shoot microgreens, avocado, cucumber, and mint in a bowl.
  5.  Add the lemon dressing and stir.
  6.  Distribute the mixture equally among the daikon sheets, placing a portion at each end.
  7.  Tightly roll it up, with the roll facing away from you.
  8.  Transfer the rolls to a serving platter, top with the sprouts and a drizzle of yuzu juice.


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