Makes 2 servings
FOR THE SPRING VEGETABLE NORI WRAPS:
- 4 nori sheets
- Pumpkin seed pate
- 1 cup baby spinach leaves
- 1/4 cup fermented purple cabbage
- 1/4 cup carrots
- 1/4 cup sprouts
- 1 small cucumber, sliced lengthwise
- 1/2 avocado, sliced
- 1/4 bunch cilantro, chopped
- 1-inch of ginger, shredded
- hot pepper, chopped (optional)
For the LEMON GINGER DIPPING SAUCE:
- 1 tablespoon Dijon mustard
- 1 tablespoon raw honey
- 1 tablespoon extra virgin olive oil
- 1 lemon, juiced
- 1TBSP ginger, finely grated
- Sea salt to taste Black pepper to taste
PREPARE YOUR DRESSING:
Add Dijon mustard, liquid sweetener, extra virgin olive oil, lemon juice, sea salt, and black pepper to a small bowl. Whisk until well incorporated. Set Aside.
ASSEMBLE YOUR WRAPS. Lay out a nori sheet on a clean, dry surface. Layer the pate and vegetables about 1 inch away from one of the sides. ROLL THE WRAPS. Take the 1-inch side and roll the nori sheet towards the opposite end. Try to roll it as tight as possible without tearing the nori sheet. When you roll the nori sheet to the end, place a drop of water on the end tips to keep it closed. Slice the wraps into one-inch pieces. Serve with lemon mustard dressing… and BUON APPETITO!!
