Radish Egg Rolls

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.”