Spicy Radish Rolls
Spicy Radish Rolls - Easy-to-make: The look of Japanese sushi with a entil filling
Healthy, because
Even smarter
Nutritional values
Of the spicy vegetable rolls\'s may be a little bit more. After all, their nutritional value is completely on the green wave with little fat and zero cholesterol, but with valuable protein and lots of fibre. And the rich iron content is a rival to many a meat dish!
Healthy decoration tip: Many supermarkets offer three different types of sprouts in a combination package. This brings even more variety to the table.
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,007 mg | (25 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 pc daikon Radish (approximately 13 ounces)
- salt
- 1 stalk Celery
- 1 carrot
- 1 onion (about 50 grams)
- 1 pc fresh ginger
- ¾ cup Vegetable broth
- 1 pinch Red pepper flakes
- 4 ozs Red lentils
- Alfalfa sprouts
- 2 Tbsps Japanese soy sauce
Kitchen utensils
Preparation steps
Rinse radish, peel and cut 16 thin slices on a mandoline.
Spread radish slices on a baking sheet. Sprinkle with salt and leave for about 20 minutes to draw out liquid.
Cut remaining radish into thin strips. Spread on a large plate, season with salt and allow to draw out liquid.
Rinse celery, trim, remove strings if necessary and cut into thin slices.
Peel carrot, onion and ginger. Cut carrot and onion into very small dice. Chop ginger very finely.
Place vegetable broth, red pepper flakes, celery slices, carrot, onion, ginger and red lentils in a saucepan. Bring to a boil, cover, reduce heat and cook for 8-10 minutes over low heat.
Remove the lid and continue to cook until all liquid is absorbed or evaporated. Remove from heat and let cool.
Squeeze the salted radish strips with your hands and add to the lentils.
Blot salted radish slices dry with paper towels. At the end of each slice, place a small portion of lentils and shape into rolls.
Rinse alfalfa sprouts in a sieve and drain. Arrange the rolls on a platter with sprouts and serve with the soy sauce.
