I realize that the title of this post is somewhat deceiving.
This recipe has nothing at all to do with the commonly consumed Chinese egg roll you are envisioning at this point in time.

Radish Egg Rolls-014

I am working with an egg crepe, omelet, roulette of sorts.

Simply bear with the name…

…and focus on the radish.

Radishes are one of those magical things that completely transform in the cooking process.
From a crunchy, peppery, and somewhat pungent raw sensation, they metamorphasize into a soft, slightly sweet, and gentle treat when steamed and finished off with a careful caramelization.

I suppose radishes may serve as a metaphor in my life. In my raw form, I possess a bit of a peppery bite, but when “cooked down” and caramelized, my softer, sweeter side emerges.

Just call me a “radiant radish.”

Radish Egg Rolls

1 large bunch radishes, cleaned and roughly chopped
1/4 cup water
2 tsp. Kerrygold butter, ghee, or coconut oil
sea salt
fresh thyme

2 tsp. butter, ghee, or coconut oil
1/3 cup egg whites – from 3-4 eggs, whisked
sea salt, pepper, and fresh thyme

Bring the radishes and water to a boil in a small pot of water. Simmer until soft. Drain, if needed.
Heat the “fat” over medium heat in a smallish skillet, and add the radishes. Continue cooking until the radishes are coated in the butter, ghee, or oil and begin to caramelize and brown.

Meanwhile, in a separate small skillet, melt the remaining butter, ghee, or oil and add the egg white mixture. Keep the heat very low. Cover and cook until the egg whites are set on top. 
Transfer to a flat surface and “roll” the egg white patty up…into an “egg roll.”


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