Mooli Rolls – Crudités Rolls (gluten-free)

I have copied the idea for these rolls from Marks and Spencer.  I ate their version a few weeks ago and thought it was a great pretty idea of eating vegetables than the normal crudité stick shapes.  I’ve served them here with a fatless soy dip but you could serve them with any glorious rich dip.  I like to dip them first into a Thai sweet chilli sauce followed by this soy and mirin dip, it’s a nice contrasts against the watery crunchy vegetables.

I added some protein and used salad vegetables I had, but variations of these are endless.

Using mooli, Japanese radish, makes the job of making the rolls very easy as the slices are wet and long which means they stay rolled up.  Further down you’ll see how I attempted the rolls with carrot ribbons quite successfully, only they had to be held in place with a cocktail stick.

Mooli are watery and quite tasteless, except that once unknowingly I managed to buy a mooli which was hot, and I think that kind of bite in the mooli ribbon would be great for these rolls.

Mooli Rolls

Wash and peel the mooli and using a y-peeler peel thin ribbons.

While preparing the other vegetables roll up the mooli and put them aside on a plate.

I had these spicy radishes…

and these pretty coloured beetroot (beets).

These long deep coloured beetroots are suppose to be sweet tasting but I would say they just taste less of the earthy flavour I associate with beetroot.

Cut the vegetables into mini stick and strips to change the combination of fillings.

This one I finished with a tiny amount of tuna mayonnaise…

…or make a vegan version.

You could put little dots of wasabi paste in the strips for a kick.

Roll them up tightly…

…and trim the ends.

For a simple fatless dip:

• 2 tablespoons of mirin
• 1 tablespoon of soy sauce
• chilli flakes or cayenne pepper or tabasco sauce to taste

If you can’t get hold of a mooli, it is possible to make them with a large carrot.

You’ll need to use two ribbons of carrot slightly over-lapping each other.

Add the prepared vegetables…

…in this one I added tiny strips of cooked chicken.

Roll them as tightly as possible…

…and use a cocktail stick to hold it together.

If they end up being too big to be one-bite, then cut them in half and again hold it in place with a stick.

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