in the kitchen with: sarah britton’s daikon roll-ups

Sarah Britton, author of the website My New Roots, is a holistic nutritionist and a certified nutrition practitioner.  If you scroll through our archives, you will see that I clearly have a preference for splurges when it comes to menus, but this week I thought it would be nice to take a break from that and bring a very healthy seasonal recipe for daikon roll-ups with miso mint pea filling.  You can quickly pull this together or can borrow the filling to incorporate into your own dish.  Making it is very much like making sushi (see Jill Bliss’s recipe for vegetarian sushi in our archives.)  I think this would be a perfect and unique item for an hors d’oeuvres platter.  I hope you’ll have the chance to try it out while peas are at their peak.   –Kristina

The full recipe continues after the jump…

Daikon Rolls-ups with Miso Mint Pea Filling

Makes 14-16


  • 1 daikon radish, sliced into thin ribbons
  • 1 Tbsp. brown rice vinegar
  • 1 Tbsp. ginger juice (see below directions for instructions on how to make)
  • 2 tsp. honey

Miso Mint Pea Filling

  • 2 cups shelled green peas
  • 1 clove garlic
  • 3 Tbsp. mellow white miso
  • ½ cup fresh mint leaves
  • 1 Tbsp. cold-pressed olive oil
  • lemon zest + 1 Tbsp. lemon juice
  • sea salt to taste
  • ¼ cup black sesame seeds
  • pea shoots for garnish, if desired


1. Peel the daikon radish and using the same peeler or a mandoline, create long, flat strips as thin as possible (if they are too thick they are difficult to roll up).

2. Grate a medium-sized chunk of fresh ginger and squeeze the pulp with your hands to make ginger juice. In a large shallow bowl whisk together the vinegar, honey and ginger juice. Lay in the strips of daikon and let sit to marinade while you make the pea spread.

3. To make the pea spread, cook the peas in boiling water for 1-2 minutes just to take the raw edge off, then submerge them in cold water to halt the cooking process. You can also leave the peas raw if you like.

4. In a food processor pulse garlic to mince. Add the peas and remaining ingredients and blend on high until smooth. Season to taste.

5. In a dry skillet over medium heat toast the sesame seeds just until fragrant, tossing now and again to ensure that they do not burn. Set aside.

6. Remove a strip of daikon from the marinade and place on a clean flat surface. Spread a good amount of the pea mixture across it, leaving some room at the end that will be on the outside (otherwise the pea mixture will squish out when you roll it). Sprinkle with sesame seeds and place a pea shoot at the one end that will be the center. Begin rolling until you reach the end, then spear the whole roll with a toothpick. Sprinkle with black sesame seeds. Serve immediately and enjoy.

Store leftover pea mixture in the fridge up to four days. Add lemon to freshen up the flavor, if necessary.


Why Sarah loves this recipe

I love the creamy sweetness of green peas, especially when they are available fresh in the warmer months of the year. Peas are a very good complement to daikon radish, which has an earthy flavour and wonderful crispness. The daikon marinade is perky and bright, livening up the otherwise grounded radish flavour, and the ginger juice helps bring out a little spiciness. 
This is a fun little appetizer to serve at a party – it looks very attractive and cheerful. You can also serve the roll-ups as part of a larger meal by giving each person two or three pieces alongside a grain salad or soup.

  1. Erin says:

    This is such an interesting recipe, I’m excited to try it. Sounds so refreshing and summery!

  2. Eileen says:

    So pretty! I know what I’m making for my next gardening group meetup!

  3. This looks so yummers! I am reminded of a friend telling me about received pounds and pound of daikon radishes from her CSA last summer, and having no idea what to do with them. I will definitely be passing this recipe along to her!

  4. jessvii says:

    This looks very yummy, but I don’t think I’d ever have the time to make this.

  5. kristina says:

    Hi Jessvii! It’s very easy to do, a matter of very few minutes!

  6. As a gluten intolerant vegetarian, I constantly get stuck in a cooking rut. This is just the ticket I needed to use summer produce! Thanks for the kick of creativity :)

  7. It is fantastic to see a recipe which uses daikon! I have always wanted to know how you can use them. what a great recipe.

  8. Great raw recipe, thanks for share.

  9. Another example of Sarah’s genius, is there no end to how awesome this lady is?? Fantastic recipe, can’t wait to try. Everything I have made of hers so far is wonderful!

  10. Kana says:

    Daikon radish is good for digestion and if it’s so pretty like this, it will make a perfect appetizer! But I never knew they were in US and people actually eat them…!

  11. They look beautiful and delicious! Sarah always comes up with the most innovative yummy food. Since I have daikon and lots of left over mint from the recent spring rolls class, I’ll make these tonight for our meatless Monday dinner!

  12. Cate says:

    Oh my gosh the peas tasted good! We ate it as a spread on crackers and even my 3 year old loved it! Thanks for the recipe. X

  13. erin says:

    This recipe looks so utterly divine…would it just be too, too sad to make them with frozen peas? I think that would be my only option. Thanks!

  14. John says:

    Made them for a second time for a birthday party this evening — bit hit, just like the first time. Using a vegetable peeler for the daikon strips keeps them thin enough that a toothpick isn’t necessary. Also, I did a partial test batch using high-quality organic frozen peas instead of the fresh– just as tasty, perhaps a bit more sweetness.


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