Most of the work in these hand rolls is preparing the ingredients that go into the middle of your rolls – which means that you can get a decent roll with maybe 3 different fillings, or you can go a little crazier and prepare a bigger variety.
If choosing the second route, the trick is to invite other people to join you – both in the eating and the preparation, so that you can split the tasks and make everyone roll their own 🙂 🙂 :). You can tell them this way, they can choose their own filling and avoid the things they don’t like as well as anything they may be sensitive to. LOL, in reality, it’s so you won’t have to roll all of them yourself!
Serves: Depends on how many ingredients you end up preparing!
- Nori (dried sheets of seaweed)
- Small bowl of water
- Pea sprouts
- Red/Green pepper
- Fried egg
- Soy sauce
- etc. etc
- To cut nori sheets in half, creasing them through the centre helps keep straight edges and uniform sizes.
- Cut various veggies and other fillings into strips, about 3-4 inches long. I organize them using different plates for different veggies, or at the very least, separate them on a large chopping board (to do fewer dishes).
- Lay a sheet of your cut nori on flat surface (LOL, mine was flat-ish).
- Lay your strips of vegetables from the bottom centre of the seaweed towards the upper right-hand corner of the seaweed – it’s about a 45 degree angle.
- Take the bottom right-hand corner of your seaweed to fold over your vegetables and continue rolling in this direction until you get a nice conical ‘bouquet’ of vegetables.
- Dip your fingers into water and moisten the flap of seaweed and press it into the cone to seal.
- Serve as is, or spoon a little bit of soy sauce into your hand roll.