A 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

  • Cook rice vermicelli according to package instructions (usu. takes 2-3 mins- very quick– do not overcook)
  • Rinse, drain and cool noodles before using for filling
  • Prep and assemble all filling ingredients ** (see note below about options!)
  • Line up a nori sheet shiny side down, on a cutting board tallest length up and down
  • In the lowest 1/3 of the sheet start adding a row of noodles width-wise &top with 2 tsp of sauce
  • Add remaining vegetables, sprinkle on herbs/flowers last (and esp in the middle of the row)
  • 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
  • Put rolls on a plate and cover/refridgerate until ready to serve

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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