Summer rolls with OCEANFRUIT Korean seaweed salad

Summer rolls with OCEANFRUIT Korean seaweed salad

Based on 0 ratings

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
5
min.
Resting

Ingredients

Servings2
2
rice paper wrappers
50 g
Korean seaweed salad from OCEANFRUIT
head
iceberg lettuce
½
carrot (large)
¼ tsp
sesame oil (for marinating)
¼ tsp
chili sauce (for marinating)
½ tbsp
vegan mayonnaise
¼ tsp
soy sauce
¼ tsp
chili sauce

Utensils

julienne peeler, 1 bowl, spoon, damp cloth, 1 bowl (small), 1 plate (for serving)

  • Step 1/5

    • ½ carrot (large)
    • julienne peeler

    Slice or julienne the carrot into fine strips. If you don't have a julienne peeler, grating the carrot is also ok.

  • Step 2/5

    • ¼ tsp sesame oil (for marinating)
    • ¼ tsp chili sauce (for marinating)
    • 50 g Korean seaweed salad from OCEANFRUIT
    • 1 bowl
    • spoon

    Marinate the sliced carrot in a bowl with the sesame oil and chili sauce (for marinating). Stir through the Korean seaweed salad and let sit for 5 minutes.

  • Step 3/5

    • 2 rice paper wrappers
    • damp cloth

    Dampen the rice paper sheets in lukewarm water and spread out on a damp cloth.

  • Step 4/5

    • head iceberg lettuce

    On top of each rice paper, lay some iceberg leaves and a quarter of the carrot/sea salad mix. Roll tightly and press the sides of the rice paper against the roll to ensure it won't come undone.

  • Step 5/5

    • ½ tbsp vegan mayonnaise
    • ¼ tsp soy sauce
    • ¼ tsp chili sauce (for marinating)
    • ¼ tsp chili sauce
    • spoon
    • 1 bowl (small)
    • 1 plate (for serving)

    In a small bowl, mix together the ingredients for the chili mayo. If you would like it more spicy, simply add more chili sauce. Dip the summer rolls into the chili mayo and enjoy!

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