I promised myself when I updated my website a couple of months ago that I would start to blog regularly and fill my site with recipes. I am guilty of not keeping my promise. Part of the problem is that I am not a naturally inclined photographer, so that no matter how many dishes I may come up with, pictures don’t get taken. My teens bemoan the lack of photos from certain key moments in their lives when their Japanese mom, who due to her ethnicity alone should have a camera dangling from her neck at all times, forgot to bring the camera. Even with my smartphone, I often forget to snap a photo. Each time I see a another blogger’s beautiful food shots, I am filled with both admiration and shame, and each time promise myself that I will get better, but it doesn’t.
But here is a promise I am going to make for the next couple of weeks. Every couple of days, I am going to post a recipe featured in one of my videos. Why aren’t they already here? Guess again. I won’t even bother to guarantee a photo will accompany each recipe, but I will post the actual recipes.
Starting today. And for this one, I actually have a photo – a very tiny, tiny one. If you want to see a bigger version, you’ll just have to check out the episode of Miyoko’s Kitchen that it’s from – Vegetarian Appetizers . (Or you can watch it right here on my website as well,just scroll down to find the video.) It’s a delicious spring roll, but not the typical kind filled with raw veggies, dipped in peanut sauce. This one tickles your palate with its light and refreshing combination of sweet, tangy, citrusy, and salty. The creamy mango and avocado offset the cool, crispness of raw daikon radish, enhanced by the unusual but delicious combination of umeboshi (Japanese pickled plum) and lime. For parties, I always like to serve a combination of lighter and richer appetizers, and this is one of my “go to” light appetizers.
- Spring Rolls:
- 6 ounces daikon, peeled and julienned
- 1 large mango, peeled and julienned
- 1/2 English cucumber, peeled and julenned
- 1 large avocado, peeled and cut into strips
- 8 – 10 rice paper rounds
- A bowl of hot water for dipping
- Ume Lime Sauce:
- 1/3 cup freshly squeezed lime juice
- 1/3 cup agave nectar
- 1 – 2 tablespoons umeboshi paste
- To make the spring rolls, one piece at a time, dip the rice paper in the hot water for 5 to 10 seconds to soften. Put the rice paper on a clean surface. Working quickly, place a small and equal amount of the daikon, mango, avocado, and cucumber on the rice paper on the end closest to you. Fold in the sides, then roll as tightly as possible. Cut into 4 to 6 pieces.
- To make the Ume-Lime Sauce, combine the umeboshi paste and agave in a small bowl, and mix well. Whisk in the lime juice to create a beautiful, pink dressing. To serve, put into a bowl and set alongside the spring rolls.
- Dip in the Ume Lime Sauce and enjoy!