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
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 15, as a canapé
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.
