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.