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Daikon-Papaya Summer Rolls with Minted Yogurt Sauce

Douglas Keane says that these summer rolls, filled with tangy marinated daikon, cucumber and papaya, are the perfect way to jolt the palate before a rich meal that will likely include truffles and foie gras.


slideshow  More Summer Hors d'Oeuvres


  • Total Time:
  • Servings: 4

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  • One 4-inch piece of daikon, peeled and julienned
  • 2 medium carrots, peeled and julienned
  • 1 European seedless cucumber—peeled, seeded and julienned
  • 1/2 small green papaya—peeled, seeded and julienned
  • 1 tablespoon kosher salt
  • 2 1/2 tablespoons sugar
  • 3 ounces rice vermicelli
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped cilantro
  • 1/4 cup plus 2 tablespoons fresh lime juice
  • 3 tablespoons Asian fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced shallot
  • 1 tablespoon whole-milk Greek yogurt
  • 1 tablespoon mayonnaise
  • Eight 8-inch-round rice paper wrappers, plus extra in case of breakage


  1. In a large bowl, toss the daikon, carrots, cucumber and papaya with the salt and 1/2 tablespoon of the sugar. Let stand, stirring occasionally, until the vegetables are wilted and have released a good amount of liquid, about 1 hour. Drain and squeeze out as much liquid as possible. Wipe out the bowl and return the vegetables to it.
  2. Meanwhile, bring a large saucepan of water to a boil. Add the vermicelli, cover and remove from the heat; let stand until softened, 3 to 4 minutes. Drain and cool under cold water. Drain again, pressing out the excess water. Using scissors, cut the vermicelli into 4-inch lengths. Add the vermicelli to the vegetables, along with the chopped mint, basil and cilantro.
  3. In a small bowl, combine the lime juice, fish sauce, vinegar and mirin with the remaining 2 tablespoons of sugar; stir to dissolve the sugar. Add the ginger and shallot and pour all but 2 teaspoons of the dressing over the vermicelli and vegetables. Let stand for 1 hour.
  4. Drain the mixture, pressing to squeeze out as much liquid as possible. Add the yogurt and mayonnaise to the reserved 2 teaspoons of dressing and refrigerate.
  5. Fill a large pie plate halfway with warm water. Working with 1 or 2 rice papers at a time, soak the wrappers in the water until pliable, about 2 minutes. Lay the wrappers on a work surface and blot any excess water. Spoon about 1/2 cup of the vegetables and vermicelli onto the bottom third of a wrapper and tightly roll into a 5-inch log, tucking in the ends as you roll. Transfer to a cutting board. Cover the summer roll with a damp paper towel and a sheet of plastic wrap. Repeat with the remaining wrappers and filling.
  6. Cut each roll into 4 pieces and stand them cut side up on a platter. Spoon about 1/2 teaspoon of the creamy sauce onto each roll and serve right away.

Make Ahead

The rolls can be kept at room temperature under a damp paper towel and plastic wrap for up to 2 hours.

Contributed By Photo © Tina Rupp Published July 2006

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