Description
NORI SALAD ROLLS: zesty, fresh crunchy : quick lunch (instead of bread sandwich!) or appetizer- fun to make with friends
Ingredients
| 1 | Cup | cabbage, shredded (green, red, bok choy...) |
| 2 | carrots, shredded | |
| 8 | nori sheets | |
| 2 | Cup | rice vermicelli noodles cooked |
| 1 | cucumber, cut into sticks | |
| 2 | green onions, thinly sliced | |
| 2 | Teaspoon | coconut miso or tamarind sauce (see recipes ) |
| 1⁄2 | Cup | fresh herbs: cilantro, mint, thai basil, italian basil (roughly chopped) |
| 1 | Bunch | edible flowers or cilantro leaves (for garnish) |
Notes
Try making this coconut miso sauce for the filling!
We made about 120 of these on our last Hollyhock cooking workshop! They were a big hit.
This is a very fun dish to make for dinner parties, gatherings and with kids
Get an assembly line going of everyone set up at a station and let the rolling begin!
We were fortunate to have an amazing array of gorgeous edible flowers to make the cut side of the roll even more stunning-- vibrant red and orange nasturtiums, bright blue borage (for "courage" and adrenal support) , and the "gladdening herb" sun-bright calendula.
**Be creative with ingredients for fillings:
I often make individual ones of these for a quick snack or lunch, using a nori sheet, and leftover quinoa pilaf or salad, chickpeas, and shaved broccoli, and shred whatever vegetable comes in my CSA box-- the possibilities are endless. For sauce I will use grainy mustard, tahini and lemon, lime or mango pickle with coconut manna...
Instructions
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cook rice vermicelli according to package instructions (usu. takes 2-3 mins- very quick-- do not overcook)
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rinse, drain and cool noodles before using for filling
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prep and assemble all filling ingredients ** (see note below about options!)
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line up a nori sheet shiny side down, on a cutting board tallest length up and down
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in the lowest 1/3 of the sheet start adding a row of noodles width-wise &top with 2 tsp of sauce
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add remaining vegetables, sprinkle on herbs/flowers last (and esp in the middle of the row)
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roll up tightly as you would a sushi roll (starting towards you, working up, away to top) & add a bit of water to the top edge to seal the roll
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put rolls on a plate and cover/refridgerate until ready to serve
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for serving, cut the nori roll in half on a diagonal ( to best show off the beautiful arrangement of fillings!) arrange on a platter and sprinkle with cilantro leaves or edible flowers
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487 Davie Street (at Richards)
Vancouver, BC
V6B 2G2
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