Can't decide between sushi and fresh spring rolls? This sushi summer roll recipe is the perfect middle ground. Summer rolls with nori seaweed. That's a tasty gluten-free lunch! Oh, and another big advantage of summer rolls is of course that you put a lot of raw vegetables in them. This way you are quickly full, but only with healthy and low-calorie ingredients.
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.
This is how you make it
Cook the noodles according to the instructions on the package. Rinse with cold water.
Cut the cucumber and sweet red pepper julienne.
Soak a rice sheet for 10 seconds in lukewarm water. Place on a shelf (the sheet may still be hard, it will become soft during the making).
Place the sushi nori sheet on the rice sheet. Then place a small handful of noodles, cucumber, pepper, coriander, sushi ginger and bean sprouts on the sheet and roll to about one third. Then fold the sides in and roll until you have a nice and tight summer roll.
Mix the ingredients for the sauce.
Cut the rolls in half and dip them in the sauce. Enjoy!