Easy spring rolls
Make this easy version of spring rolls with children – fill crisp pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Beetroot & avocado nori rolls with wasabi dipping sauce
Serves 15, as a canapé
Easy
Prep:
no cook
The dipping sauce adds real punch to this impressive looking vegan canapé. If you can’t get hold of wasabi, substitute for storecupboard horseradish instead
Skip to ingredients
For the dipping sauce
- 1 tsp wasabi
- juice of ½ lime
- 2 tbsp dark soy sauceor tamari
- 1 tsp sesame oil
For the nori rolls
- 1 beetroot(about 120g), peeled, ends trimmed and spiralized into thin noodles
- 3 sheets of nori
- 1 ripe avocadothinly sliced
- 1/2 cucumberends trimmed, cut in half widthways and spiralized into thin noodles then patted dry to absorb excess moisture
- 2 tsp toasted sesame seeds
Nutrition: per serving
- kcal32
- fat2g
- saturates1g
- carbs1g
- sugars1g
- fibre1g
- protein1g
- salt0.3g
Method
step 1
Mix all of the ingredients for the dipping sauce together in a small bowl then set aside.
step 2
Cut the spiralized beetroot into thumb-length strips. Lay a nori sheet, shiny side down, onto a sushi rolling mat. Arrange one third of the beetroot, avocado and cucumber in lines across the bottom third of the nori sheet then sprinkle over half the sesame seeds.
step 3
Rolling away from yourself, lift the edge of the nori over the filling and continue folding to create a roll. When you get to the edge of the nori, dampen with a little water then continue to fold, sealing everything together into a tight roll.
step 4
Repeat with the remaining nori and filling. Trim the ends of the roll to neaten them then slice into 5 pieces. Serve with the wasabi dipping sauce.
