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March 5, 2014

Vegetable Nori Wraps with Sunflower Butter Dipping Sauce (Raw, Vegan, Grain-Free, Paleo)

Finely shredded carrots, thin strips of crunchy radishes, spinach leaves and sprouts are bundled up in an edible seaweed container and served alongside a creamy sunflower butter dip for a practical and portable lunch or snack.

nori wraps, nori rolls, raw nori rolls, raw nori wraps

I like to think of these nori vegetable wraps as a portable salad; great for getting extra fresh, raw vegetables and mineral rich seaweed into your diet while also easy to eat with your hands and a natural for picnics and parties.

Sushi’s popularity certainly has made nori a more common appearance on menu’s and supermarket shelves everywhere these days.  The paper-thin sheets of seaweed best known for holding together sushi are also filled with essential minerals from the sea like much needed iodine.  The taste is often described as umami which is best described as evoking a certain savoriness. shredded carrots, pea shoots, watermelon radishes, sunflower seed butter dipping sauce

I use the sheets as an alternative wrap for all manners of fillings.  They’re an excellent way to enjoy raw vegetables not to mention a great vehicle for using up whatever vegetables maybe lying around in your vegetable bin.  You can’t really go wrong with the filling, just choose a variety of fresh vegetables and slice them up thin.

The beauty of nori wraps is their simplicity.  You choose your filling, prepare your sauce and get rolling.  I whizzed some carrots in the food processor to create a raw “rice” of sorts as the base for the rolls and then piled on layers of fresh crunchy vegetables and sprouts.  The finished rolls can be cut into bite sized pieces like traditional sushi or cut in two for a handheld wrap.

raw vegetable rolls, vegetable wraps, paleo sushi

The dipping sauce is creamy from the sunflower seed butter with a little zip thanks to some fresh lime juice and is a nice counter point to the crunch of the raw vegetables.  And if you’re anything like me, you may find yourself making a double batch to dip all your vegetable in.

What’s your favorite portable lunch or snack?

Raw Vegetable Nori Rolls or Wraps with Sunflower Seed Butter Dipping Sauce (Raw, Vegan, Grain-Free, Paleo)

Yields makes 6 to 8 wraps

Raw vegetables are bundled up in a nori sheet and served alongside a creamy sunflower butter dip.

25 minPrep Time

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Ingredients

    To make the sunflower seed dipping sauce:
  • 1/4 Cup/60g sunflower seed butter (or use a raw sunflower seed butter for an entirely raw sauce)
  • 1 Tablespoon/15ml coconut aminos
  • 1 Tablespoon/15ml freshly squeezed lime juice
  • 1 teaspoon/5ml sesame oil (or use untoasted to keep the recipe entirely raw)
  • 1 teaspoon/5ml maple syrup
  • 1/8 tsp red pepper flakes
  • Hot water to thin
  • To make the carrot “rice”:
  • 4 medium carrots, peeled, roughly chopped
  • 1 teaspoon/5ml raw apple cider vinegar or raw coconut vinegar
  • To make the vegetable nori rolls:
  • 3 to 4 Nori sheets
  • 1 recipe for carrot “rice" (see above)
  • 1 medium watermelon radish, julienned
  • ½ a large avocado, thinly sliced (optional)
  • 1 cup baby spinach leaves
  • 1 cup sprouts of your choice such as sunflower or pea

Instructions

    Make the sunflower seed butter sauce:
  1. Whisk all the ingredients together adding enough hot water to thin to make a loose but not watery sauce for dipping.
  2. Make the carrot “rice”:
  3. Pulse the carrots in the bowl of a food processor until very finely chopped (about the size of rice).
  4. Remove the chopped carrots and place in the middle of a clean kitchen towel, cheesecloth or nut bag squeezing over a large bowl to remove the liquid. Save the juice and drink it, you just made carrot juice without a juicer! (Alternatively you can use the leftover carrot pulp from making carrot juice to make the carrot rice.)
  5. Place the carrot “rice” in bowl and add vinegar, stir to combine.
  6. Assemble the vegetable nori rolls:
  7. Place a nori sheet shiny side down on a sushi mat or cutting board. Spoon a thin layer of the carrot “rice” along a third of the sheet closest to you, pressing down firmly to smooth.
  8. Place the spinach in the middle of the carrot “rice” all the way down the sheet. Repeat with the avocado, radishes and sprouts.
  9. Using the edge of the sushi mat closest to you, grasp the mat and the edge of the nori sheet rolling both over the vegetable filling. Press down on the opposite side pulling back gently towards you to create a log shape. Roll nori tightly, using the mat to help. Brush the edge of the nori sheet furthest away from you with a finger dipped in a little water to moisten and seal the edge.
  10. Repeat this process until you have run out of filling or nori sheets.
  11. Place the rolls seam side down and using a sharp knife, gently slice the nori rolls into desired pieces and arrange on a serving platter . Serve the rolls immediately with the dipping sauce alongside.

Notes

Gluten-Free, Grain-Free, Vegan, Raw, Paleo

7.8.1.2
124
https://gourmandeinthekitchen.com/raw-vegetable-nori-wraps-with-sunflower-seed-butter-dipping-sauce/
gourmandeinthekitchen.com

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

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Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Mains, Paleo, Raw, Recipes, Savory, Vegan Tagged With: avocado, carrots, dipping sauce, gluten-free, grain-free, nori, raw, spinach, spring, sprouts, summer, sunflower butter, sushi, vegan, vegetarian

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  1. Averie @ Averie Cooks says

    March 5, 2014 at 2:52 am

    Truly stunning! Pinned! Makes me want a wrap right now!
    Reply
  2. Rosa says

    March 5, 2014 at 3:31 am

    So colorful, healthy and appetizing! Those are wonderful wraps. Cheers, Rosa
    Reply
  3. Angela @ Eat Spin Run Repeat says

    March 5, 2014 at 4:30 am

    These sound delicious Sylvie! I love fresh rolls and nori wraps - probably partly because they remind me of summer which feels SO far away, but I'm so excited for it to get here. Beautiful photos!
    Reply
  4. Arthur in the Garden! says

    March 5, 2014 at 9:05 am

    Wow! Those look spectacular!
    Reply
  5. Katrina @ WVS says

    March 5, 2014 at 9:06 am

    These are so colourful and delicious looking! Yum!
    Reply
  6. Paula - bell'alimento says

    March 5, 2014 at 9:32 am

    Absolutely gorgeous!
    Reply
  7. Laura (Tutti Dolci) says

    March 5, 2014 at 10:41 am

    Gorgeous wraps, and I love your dipping sauce!
    Reply
  8. Stacy | Wicked Good Kitchen says

    March 5, 2014 at 10:43 am

    Beautiful veggie wraps, Sylvie! I love how you whirred your carrots in the processor to create "carrot rice" as a filler and that you used sunflower butter in the sauce with coconut aminos and toasted sesame oil. Delish. Also, I like that your wrap of choice was nori. We need to add iodine to our diet...especially if we don't eat enough seafood. Gorgeous photos as always. Thank you for sharing. Will be pinning tonight!
    Reply
  9. ami@naivecookcooks says

    March 5, 2014 at 5:24 pm

    wow, such lovely colors!
    Reply
  10. Joyti says

    March 5, 2014 at 7:56 pm

    This looks delicious! Such a great idea. Love the nori wrapper and carrot "rice". And the sun-butter dipping sauce sounds awesome. As for your question, I have no idea - I put leftovers in Weck jars for lunch normally :)
    Reply
  11. cheri says

    March 6, 2014 at 5:59 am

    These are gorgeous! Portable salad is a great way to describe this and the sunflower butter looks dreamy.
    Reply
  12. Kulsum says

    March 6, 2014 at 10:23 am

    so, when's your cookbook coming :)? You HAVE to write one. Love your recipes xx
    Reply
  13. Catherine @ Chocolate & Vegetables says

    March 6, 2014 at 10:25 am

    What a great idea for a portable lunch! I'm prone to packing leftovers for lunch everyday, which is great, but I keep reminding myself that it's good to mix things up with some options that are cold/raw/not in need of the microwave, especially when the weather is nice and conducive to eating outdoors!
    Reply
  14. Meredith says

    March 6, 2014 at 3:27 pm

    Amazingly gorgeous!
    Reply
  15. sue/the view from great island says

    March 8, 2014 at 3:38 pm

    Now that I've mastered summer rolls, I need to give these a try, they look like they'd have a ton of flavor and texture! Love the colors, too.
    Reply
  16. Nami | Just One Cookbook says

    March 9, 2014 at 9:05 pm

    These wraps are so, soooo beautiful, Sylvie! Love the carrot rice - really creative and colors just pop out from nori. Simply gorgeous.
    Reply
  17. Cate O'Malley says

    March 10, 2014 at 6:09 am

    Such colorful insides! Love the twist of the sunflower butter dipping sauce.
    Reply
  18. Caroline says

    March 10, 2014 at 6:18 am

    This is so colorful and gorgeous! I love using nori to wrap veggies like this, but your dipping sauce sounds incredible! I need to try this! I honestly have 4 packages of nori in the pantry right now!
    Reply
  19. Jeanette | Jeanette's Healthy Living says

    March 10, 2014 at 8:43 am

    Love that carrot "rice" and the beautiful watermelon radishes...and that dipping sauce sounds amazing! Just gorgeous Sylvie!
    Reply
  20. Sherrie | With Food + Love says

    March 10, 2014 at 4:25 pm

    These will make for the most perfect spring and summer dinners. I love it! And those watermelon radishes, such beauty! XO SHERRIE
    Reply
  21. Kitchen Belleicious says

    March 11, 2014 at 6:35 am

    perfection! I l love the nori used as the wrap and the dipping sauce is crazy insane! I could eat that with anything!
    Reply
  22. Saranpreet Kaur says

    April 24, 2014 at 6:54 pm

    GIRL I just finished making and eating this (and it's the SECOND recipe of yours I've used TODAY). Awesome. I love how simple and easy-to-modify this is, along with the cucumber noodles I made earlier. ;) I am cooking and eating for one, so I just eyeball ingredients and use whatever is on hand. LOVE your ideas and pictures. So inspiring! Keep doing what you're meant to do! With gratitude~ <3
    Reply
    • Sylvie says

      April 29, 2014 at 1:41 am

      Thanks so much for the sweet comment, I'm glad to hear that you're enjoying the recipes!
      Reply
  23. Erika says

    January 13, 2015 at 12:32 pm

    What beautiful rolls! Thanks for teaching the use of rough-grated carrots instead of sushi/rice!
    Reply

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