While researching how radish is used in different cuisines around the world, I read about this street food that’s popular in Shanghai called You Dunzi, which is basically a radish fritter: it consists of a simple batter, with only shredded daikon radish, cilantro, and scallion. I was immediately inspired. What a simple yet mouthwatering combination.
Green Goddess Dressing is an iconic American recipe, typically made with tarragon. My cilantro version is a great is a great compliment to these spring rolls, but if that’s not your thing, they would also be good with ponzu sauce, Vietnamese nuac cham sauce, peanut sauce, chili sauce….honestly, whatever you want to dip them in. They’re kind of a blank slate. If you do make the Green Goddess Dipping Sauce, try it as well on a crudite platter with raw radishes and other veggies. Delish.
FRYING TIPS: Keep these in mind if deep frying at home feels a little outside of your comfort zone. You don’t need a massive amount of oil or any fancy equipment. Just 2 inches in a medium saucepan will do it. That’s shallow enough that you don’t have to worry about spills or splatters. You don’t really need a thermometer, either. To test that it’s hot enough, just drop a spare piece of radish in the hot oil. If it sizzles, it’s ready to go.
VARIATION: I buy frozen spring roll pastry at the Filipino grocery store in my neighborhood; I don’t see it readily available at the big box supermarkets in my part of the world. So go support your local Asian market if you can! But if you aren’t able to get them, you can substitute these shelf-stable rice paper wrappers which are pretty widely available, skip the frying and have fresh summer rolls instead. If you go this route, I recommend adding some rice vermicelli noodles to the filling (these wrappers are bigger and softer and need a little more structure on the inside). You also might want to slice the shrimp and radishes in a more aesthetically appealing way, as the summer roll’s distinctive feature is its transparency, so you can see all the yummy things inside. See pictures below.
EQUIPMENT: Mandolin (this one by Cuisinart is my recommendation), Cutting Board, Knife, Medium Pot or Saucepan, Food Processor (for the dipping sauce)
Shrimp and Radish Spring Rolls with Cilantro Green Goddess Dipping Sauce
Ingredients
- 8 Spring Roll Pastry sheets
- 1/2 cup Radish, julienned (approx. 3-5 radishes)
- 16 medium Shrimp, peeled, deveined, and tails removed
- 4 tbsp Cilantro, chopped
- 4 tbsp Scallion, chopped
- 1 Lemon (divided)
- Salt and Pepper
- Vegetable Oil, for frying
- FOR THE DIPPING SAUCE
- 1/2 cup Mayonnaise
- 1/2 tsp Dijon Mustard
- 1 clove of Garlic
- Juice from 1/2 a Lemon
- 1/2 cup Cilantro
- 2 Scallions
- Salt and Pepper
- White Wine Vinegar, for thinning
Directions
- Step 1 Defrost your spring roll pastry. Leave them out at room temperature until you can easily separate them (approx. 30-40 minutes, then keep them moist by leaving a damp towel over them.
- Step 2 While the pastry is defrosting, cook your shrimp by boiling them in salted water with half a lemon until they’re pink. They cook very quickly, only 3-4 minutes.
- Step 3 Dice the cooked shrimp, cilantro, and scallion. Slice the radishes using the smallest julienne setting on your mandolin until you have 1/2 a cup. Add the shrimp and all the veggies to a bowl, season with salt and pepper and a squeeze of lemon juice, and mix to combine.
- Step 4 When your pastry is ready, lay a sheet on your work surface with a corner facing you. Spoon 2-3 tablespoons of the filling just below the center of the sheet, and form it tightly into a log shape. Roll up from the bottom corner to the center, then fold the sides inward. Continue rolling upward, and moisten the top corner with a little water so it will stick.
- Step 5 Make the dipping sauce by combining all the ingredients except the vinegar in a food processor. Process until well-combined. Transfer to a bowl, and taste for salt. Add vinegar a few drops at a time and whisk until you reach a consistency you like. A tablespoon or so is usually perfect for my taste.
- Step 6 Heat an inch or so of vegetable oil over medium high heat (I use a small pot so as to not waste a lot of oil, and fry 2 rolls at a time). Test the oil by dropping in a spare piece of radish. If it sizzles, it’s ready to go. Fry the spring rolls until they are brown and crisp, approx. 2 minutes. Using tongs or a slotted spoon, transfer to a paper towel-lined plate to drain. Serve hot with the dipping sauce on the side.
HOW WE ROLL: Lay a pastry sheet on your work surface with a corner facing you. Spoon 2-3 tablespoons of the filling just below the center of the sheet, and form it tightly into a log shape. Roll up from the bottom corner to the center, then fold the sides inward. Continue rolling upward, and moisten the top corner with a little water so it will stick.
SUB LIST
| Shrimp | Crab |
| Spring Roll Pastry | Rice Paper Wrappers (See variation above) |
| Mayonnaise | Plain Greek Yogurt |
