Introduction: Nori Spring Rolls Recipe

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This recipe is a delicious vegan alternative for sushi lovers. Nori Spring Rolls are a healthy and easy way to use extra veggies in the fridge. They're fun to make, and a beautiful dish to serve to guests.

Learn more recipes like this in 30 Days Raw.

Step 1: Ingredients

  • 4-8 sheets of nori (an edible seaweed, usually sold in sheets of 10 or 50)
  • 8 kale leaves
  • a variety of julienned vegetables of your choice: red and yellow pepper, carrots, cucumbers, daikon, asparagus, or avocado
  • optional: tofu or tempeh
  • 2 tablespoons sesame seeds (white, black or a gomazio mix)
  • soy sauce or Braggs aminos for dipping (optional)

Step 2: Fill

  • Lay the nori roll on a cutting board or chopping block.
  • Line the end of one nori sheet with 1 kale leaf, stem removed.
  • Top with a row of vegetables, a few of each kind.
  • Hint: Sometimes people like to add a layer of saran wrap between the cutting board and nori roll, but this isn't necessary if you're careful during the rolling process.

Step 3: Roll

Using both hands, roll firmly (like a skinny burrito). Allow some veggies to stick out of the ends, about 1 cm.

Step 4: Seal

  • Dip your fingers or a pastry brush in water.
  • Spread water on the underside of the loose end, end to end.
  • Continue spreading with water (or soy) until the seam is completely sealed.

Step 5: Cut

Using a sharp knife, cut on the diagonal into 8 pieces. The easiest approach is to cut the roll in half, then in half, and half again.

Step 6: Serve

Assemble pieces on a platter or woodblock, with small dishes of soy or Braggs for dipping. Garnish with fresh flowers, chopped parsley, or a sprinkle of sesame seeds.