70gyellow bell pepper/ capsicum, (2.5 ounces), seed removed and julienned
70gcarrot(2.5 ounces), peeled and julienned
100gcucumber(3.5 ounces), seed removed and julienned
70gimitation crab sticks(2.5 ounces), julienned
20gsalami(0.7 ounces), julienned
25gsnow pea sprouts(0.9 ounces)
12gchives(0.4 ounces), (or garlic chives, water dropwort), (optional)
DIPPING SAUCE
2Tbspdijon mustard
1tsphoney
1tspsugar
1/2tsprice vinegar
OTHER FILLING OPTIONS
Avocado
Shredded chicken
Smoked ham
Cooked cocktail shrimps
Smoked duck
Shredded egg omelette
Tofu
King Oyster Mushroom
Radish sprouts
Instructions
In a small bowl, mix the sauce ingredients together. Add the rice vinegar last, otherwise the mustard sauce will be separated.
Bring a pot of water to the boil, adding a pinch of salt. Once boiling, blanch your string vegetable (chives, garlic chives or water dropwort) for one minute. – This step is only necessary if you plan on tying the radish wraps.
Place the pickled radish on an assembly plate or board. Place a small portion of each prepared ingredient – e.g. bell peppers / capsicum, carrots, imitation crab sticks, ham / salami, and radish sprouts onto the radish paper. Fold the radish half gently to make a half moon shaped wraps.If tying, gather both ends of the radish paper and wrap around the radish wrap with your choice of edible string – e.g. garlic chives or water dropwort. Repeat this with the remaining ingredients and assemble the radish wraps on a plate.