Ingredients
- —50 g rice vermicelli
- —200 g carrot
- —1 leek (white part only)
- —2 spring onions
- —100 g soybean sprouts
- —2 tbsp soy oil
- —2 tbsp soy sauce
- —1 tbsp rice vinegar
- —4 sheets of nori
- —a small bunch of fresh coriander
- —pepper
- —salt
Instructions
Prepare the rice vermicelli according to the package instructions and drain well.
Peel the carrot and coarsely grate it.
Clean the leek (white part only) and spring onions, then cut them into thin strips.
Rinse the soybean sprouts, blanch them for 15 seconds, and drain.
Mix the soy oil with soy sauce, rice vinegar, pepper, and salt.
Place a sheet of nori on a damp cloth or bamboo mat.
Evenly distribute the vermicelli, vegetables, and soybean sprouts over the nori.
Drizzle with the soy vinaigrette.
Roll the nori tightly and wrap it in cling film.
Chill in the refrigerator for 30 minutes to firm up.
Slice into pieces and garnish with fresh coriander.
Serving Tip
These light, plant-based rolls are bright in flavor and surprisingly refined. The crunchy vegetables, soft vermicelli, and umami-rich nori come together to create an elegant vegan dish. The rolls are best enjoyed fresh and served immediately after slicing.
Storage Tip
Store covered in the refrigerator for up to one day; slice just before serving.