Asian Vegetable Nori Rolls

This recipe is from RAWvolution by Matt Amsden / This is an awesome cookbook for the those who don’t mind trying something new and raw! These meals are light but super healthy and YUMMY!

Serves 4

Avocado, daikon, carrots, scallions, cucumber, red bell pepper, and clover sprouts in a raw, fish-free nori roll.

4 sheets raw nori

4 large, flat collard green ( or romaine lettuce leaves)

1 1/2 cups shredded carrots

1 1/2 cups shredded daikon

1 avocado, thinly sliced

8 scallions (green parts only)

2 cups clover sprouts

1/4 cucumber, seeded and cut lengthwise into 4 long, thin slices

1 red bell pepper, seeded and thinly sliced

Lay out the nori sheets on a clean, dry surface. Arrange a collard green or romaine leaf on top of each nori sheet so that it completely covers the half of the sheet that is closest to you. These leaves will prevent the vegetables from getting the nori sheet wet, which makes the nori more prone to tearing.

Place a narrow layer of the carrots along the length of each nori sheet, about 1/2 inch from the end closest to you. Top with the daikon, avocado, scallions, sprouts, cucumber, and bell peppers, keeping the ingredients in a narrow pile.

Fold the edge of the nori closest to you over the filling. Gently roll each nori away from you, tightly and evenly, into a firm, snugly wrapped roll. Seal the exposed edge of the nori to the roll by wetting it with a little pure water or Nama Shoyu.

Cut each roll into 2 pieces with a sharp, serrated knife.

And there you have it! These are awesome and fresh and this book is amazing. Credits to Matt Amsden

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