Vegetable Roll – Vegetarian


Vegetable Roll – Vegetarian

Chef Eric’s Vegetable Roll – Vegetarian

Serves 4

This will take a little bit of time to get all of the ingredients julienned (cut into match stick like pieces) and approximately the same size but it will be well worth it!


  • ½ c carrot, peeled, julienned
  • ½ c daikon radish, peeled, julienned
  • ½ c snow peas, trimmed and strings removed, julienned
  • ½ c Pickled red onions* recipe below or you may purchase these, dried well
  • ½ c  bok choy, julienned
  • ½ c Napa cabbage, shredded

*Pickled Onions


  • 1 medium onion sliced thin
  • 1 c orange juice
  • 3 oz red wine vinegar
  • 2 oz sugar

Combine all pickled onion ingredients in a sauce pan and bring just to a simmer over medium heat and remove from heat.  Let cool to room temperature (about an hour).  Drain well and pat dry prior to using.

Wasabi Mayo


  • ½ c Mayo
  • 3tsp Wasabi paste
  • 1 tsp soy sauce


Combine ingredients and mix thoroughly

28 pc assorted colored and flavored soy wrappers (available at some Asian markets and online retailers).


1. Lay 4 soy wrappers on counter top and evenly divide carrots into each.  Roll as tight as you can leaving about ½ inch exposed.  Put a dab of wasabi mayo at end and use it to seal the roll.

2. Lay 4 more soy wrappers on the counter and fill with daikon radish and roll as above.  Continue with 4 more wrappers for each ingredient.

3. You should now have 4 rolls of each of the vegetables (or 24 in total).

4. Place the remaining 4 wrappers on the counter. Take one of each of the vegetable rolls and place them on a wrapper and roll tightly leaving ½ inch exposed.  Spread 1 tbsp of wasabi mayo along the edge of the wrap and seal.  Continue with remaining wrappers until you’ve used all of the vegetable rolls.

5. Slice each roll into 8 pieces and serve

Fire it up!

Chef Eric

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