Hi! I’m in the kitchen with Rachel Car and
I’m Nili Nathan and we are at Cru Restaurant. Cru in French means raw. So it’s Cru in Los
Angeles in Silverlake. Make sure you come in next time you are in the area. Rachel is
going to show us how to make a spring roll. Sounds great. Well with spring rolls, you
can almost put anything you want in it. So if your raw foodists, spring rolls are an
easy thing. The hardest thing to figure out is what are you going to wrap it in. What
I like to use is thinly sliced Daikon radish. So this is a Daikon and what we do with it
is we cut the ends off. We cut a piece about yeah big and then we have a deli meat slicer.
Oh, that’s how we do it here. It’s beginning to look like this. That’s right. We slice
it like very very thin so you can see it like almost transparent. Kind of like a rice paper
wrapper and it is very very mild flavor. You know it is kind of refreshing but not over
powering. Great for digestion by the way. Really good for helping the body get rid of
fat and mucus. So it is very healthy. You can do this at home with a mandolin slicer.
You can buy at any kind of better cooking supply store. Even Sur Le Top would probably
have something like that. It takes a little practice to get your slices nice and then
but you will be doing it in no time.