Members recipe
Daikon Carrot Summer Rolls with Cashew Sauce
4.9(388 ratings)Daikon and carrot shredded together make a crisp, juicy filling with a peppery finish. Tossing the vegetables briefly in lime juice seasons them from the inside and softens them just enough to roll without tearing the wrapper. The cashew sauce is blended until completely smooth with red chili and coconut aminos, and it doubles as a dressing for any leftover filling.
- Hands-on
- 30 min
- Soak
- 2 hr
- Total
- 2 hr 30 min
- Serves
- 4
- Level
- Easy
Method
This one lives on the members shelf
Chewy rice paper rolls stuffed with shredded daikon, carrot and fresh basil, served with a thick cashew chili dipping sauce that is creamy, salty and just a little sweet. Join to see the full ingredient list, every step and the kitchen tip.
Monthly
$8.99/ month
Every members-only recipe with new additions each week. Turn off renewal from your account at any time.
Annual Save 26%
$79.99/ year
The full library for twelve months, billed once - about $6.67 a month.
Already a member? Sign in
Same technique, different aisle
More from Rolls, Wraps & Maki
Keep cooking without the stove
Purple Slaw Zucchini-Flax Wrap with Radish
A soft zucchini-flax wrap loaded with tangy purple cabbage slaw, sliced radishes and avocado, served on a black plate for a bold, crunchy lunch full of color.
Spinach Pinwheels with Cashew Herb Cheese
Spinach-flax wraps spread with herbed cashew cheese, layered with red pepper and grated carrot, rolled tightly and sliced into swirly pinwheels stacked on a board.
Mediterranean Wrap Board with Olives and Mushrooms
A sharing board of pale zucchini-flax wraps with marinated mushrooms, olives, bell peppers, sweet corn and tomatoes, arranged on a black surface for easy grazing.
Sesame Crunch Avocado Maki Roll
An inside-out avocado maki crusted with crunchy sprouted buckwheat and sesame, dotted with spicy cashew mayo and served on a white dish for dramatic contrast.