Hi, companions. Expectation you are having a magnificent spring. We have flimsy climate nowadays, with a lot of spring showers, mists, daylight, and wind. It's a tornado. However, with everything taken into account, regardless I cherish it superior to winter. Spring is my preferred season! Nature is awakening, the temperatures are for the most part charming, trees and blossoms are sprouting, and there is at long last crisp in-season produce accessible!
With the difference in season, it's likewise time to change the menu a bit, jettison the substantial stews and acquire the light vegetable soups, servings of mixed greens and, gracious, why not, these Vegan Fresh Sushi Spring Rolls.
These Vegan Fresh Sushi Spring Rolls are Vietnamese crisp spring moves with a mystery fixing – nori green growth! It's the nori green growth that make these spring moves taste a touch of ocean and sushi, yet not overwhelmingly so. We additionally matched them with sushi rice with rice vinegar dressing.
- Spring Rolls:
- 125 grams sushi rice
- 2 tbs rice vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 8 rice papers
- Filling:
- 1 cup cabbage
- 1 carrot
- 1 cucumber
- 1/2 mango
- 1/2 avocado
- 1 sheet nori algae
- 2 tsp black sesame seeds
- Avocado Dipping Sauce
- 1/2 avocado
- 2 tbsp coconut yogurt
- 2 tbsp soy milk
- 1 clove garlic
- 1/2 lemon, juice
- pinch of salt
- dash of black pepper
Instructions
- Prepare sushi rice: cook rice according to package instructions. Bring to a boil and then simmer on low for 10 minutes. Remove from heat and let rest for 15 minutes with lid on.
- Prepare the rice dressing: mix 2 tbsp rice vinegar with 1/2 tsp salt and 1/2 tsp sugar. Heat on the stove for the ingredients to dissolve and mix into the cooked rice. Let cool down.
- Prepare the avocado dipping sauce: Cut avocado in half, remove pit and scoop out the avocado flesh. Place into a food processor, add coconut yogurt, soy milk, finely chopped garlic, juice of half a lemon and season with salt and pepper to taste. Blend until smooth.
- Prepare the spring rolls fillings: cut vegetables and mango into thin strips. Cut the nori algae sheet with scissors into strips, about 4 inches long.
- Assemble your sushi spring rolls: Dip rice paper sheet by sheet into a dish with warm water for about 15 seconds, until you feel the paper to become soft. Remove from the water and place on a clean kitchen towel. Start adding your fillings by placing a scoop of cooked rice and spreading it onto the bottom half of the rice paper. Make sure to leave about an inch of room to each side. Add vegetables - cabbage, carrot, avocado, cucumber and mango. Then add a strip or two of nori algae and sprinkle with black sesame seeds.
- Roll your sushi spring roll: take the bottom (the one closest to you) and stretch it up over the filling. Do the same with the left and right side of the paper - pick up and stretch over the filling sideways. Be careful not to crumple the rice paper. Then, roll it away from you until your spring roll is formed and the rice paper sticks together, keeping the shape. With a sharp knife, cut the roll in half and set aside on a plate.
- Serve immediately with the dipping sauce.
Read more our recipe Vegetarian Black Bean Enchilada Casserole #vegan #recipevegetarian
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