Vegetable Spring Rolls
1 cup plain yogurt
Zest and juice from 1 lemon
Sea salt, to taste
6 to 8 leaves lacinato (or Tuscan) kale
2 tablespoons extra-virgin olive oil
12 spring roll wrappers
1 cup hummus
1 kohlrabi, peeled and julienne
1 watermelon radish, peeled and julienne
2 tablespoons Egyptian dukkah spice blend, plus more as needed
4 green onions, thinly sliced
¾ cup cilantro or mint leaves
1 daikon radish, peeled and julienne
4 red radishes, julienne
3 small (or 1 medium) beets, peeled and julienne
Freshly ground black pepper, to taste
Toasted black sesame seeds
In a small bowl, combine the yogurt, lemon zest, lemon juice, and a pinch of salt. Stir to combine, then cover and refrigerate.
Trim the stems from the kale leaves and cut the leaves into 4-inch squares (you will need 12 total). Transfer the kale to a large resealable bag and add the olive oil and a pinch of salt. Seal the bag and gently massage the leaves to tenderize the kale.
Fill a large shallow bowl with warm water. One at a time, dip the spring roll wrappers into the water and soak until just pliable, about 10 seconds. Remove from the water and lay on a clean work surface and blot the wrap to remove any excess water.
Starting at about 1 inch from the lower edge, place a square of the massaged kale, then spread about 1 tablespoon of hummus across the kale. Top with a thin layer of kohlrabi and watermelon radish. Sprinkle with about ½ teaspoon of dukkah, about 1 tablespoon of green onion, and about 1 tablespoon of herbs. Top with a layer of daikon, red radish, and beet, then season with additional dukkah or salt and pepper, to taste.
Dampen your fingertips. Carefully, but firmly, pull the lower edge of the wrap up and over the filling to start the roll. After the first full rotation, fold in each side of the wrap to close in the ends and continue to roll closed, ending with the seam-side down.
Transfer the completed roll to a platter, and then continue to form 12 rolls. Do not stack the finished rolls, as they will stick together if touching. Cover the finished rolls with lightly oiled parchment paper and refrigerate until ready to serve.
To serve the spring rolls, use a very sharp knife to cut each roll in half. Drizzle with the reserved lemon yogurt sauce and sprinkle with sesame seeds.
Chef's note: If kohlrabi or watermelon radishes are unavailable, substitute with an equal amount of prepared broccoli slaw mix, jicama, or chayote squash.
Makes 12 servings
Nutrition information per serving: 193 calories; 57 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 6 mg cholesterol; 399 mg sodium; 32g carbohydrate; 10 g fiber; 9 g sugar; 5 g protein.