Nori Spring Rolls Recipe

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.

• 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)

• 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.

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

• 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.

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.

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.