In my world of culinary exploration, finding recipes that combine freshness and innovation is a constant compansion. These Carrot Seaweed Salad Spring Rolls are a perfect example of trying some new flavors together. Blending vibrant carrots with the subtle taste of seaweed, these spring rolls offer a refreshing and nutritious twist to your meals. And if you bought yuzu to try one of the other recipes, here is another option to use it.
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Savor the Season with Carrot Seaweed Summer Rolls
The combination of crisp carrots and the hint of seaweed creates a unique flavor that can awaken your taste buds. The addition of yuzu, sesame oil, and ginger adds a pungent touch to the rolls…maybe in a way you have not tried a spring roll before.
If you are hoping to add more vegetables to your diet, this recipe is one way to pack in extra nutrients. There are many options to create these rolls ergo this is also great for summer picnics. Pack your favorite dipping sauce to go with them.
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Carrots and Seaweed combine really nicely
These spring rolls are not only a treat for your palate but also a nutritional powerhouse. Seaweed is packed with essential vitamins and minerals, including iodine, calcium, and iron therefore it’s a wonderful source of antioxidants and offers potential health benefits. Especially if you are eating salt that does not have iodine added.
The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing these factors could make all the difference? Just by cooking your meals with whole food, plant-based ingredients, you can improve your health. Grab this free recipe ebook that incorporates flavors and principles from my Ayurvedic and Lifestyle Medicine training and it is 100% plant-based.
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Let’s try the NOMA projects Kelp Oil
As an adventurous culinary enthusiast, I couldn’t resist diving into the intriguing world of Noma projects. Inspired by the renowned Noma restaurant, their mini projects offer a unique opportunity to bring a taste of their innovation into my own kitchen.
With their emphasis on quality ingredients, inventive techniques, and a commitment to pushing culinary boundaries, Noma projects provide a passage to explore new flavors and expand my capacity. From experimenting with their kelp oil to incorporating their creative approaches to ingredients and presentation, each venture into their mini projects is a new experience.
It’s a chance to channel the spirit of Noma’s renowned innovation and bring a touch of culinary magic to my own gastronomic adventures. I added kelp oil to this dish though it will taste great even if you don’t have it.
Recipe: Carrot Seaweed Summer Rolls
When I share a recipe on the blog, this is the food that I eat every day in our plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. This is a way to increase your daily protein intake.
I encourage you to reinvent and change the recipes to suit your palate and interests. In many ways, these recipes could be thought of as building blocks. Using them helps create a routine in the kitchen that reduces decision fatigue that can come up. Please share your feedback on the recipes as well!
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What makes these spring rolls even more appealing is their simplicity and versatility. You can easily prepare them ahead of time, making them a convenient option for busy days or gatherings. Plus, they make for a great addition to any summer menu, adding a refreshing touch to your dining experience. And even if you don’t have kelp oil, there are still delish!
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In the world of plant-based kitchen exploration, finding recipes that combine freshness and innovation is a true delight. These Carrot Seaweed Salad Spring Rolls are a perfect example of such a recipe. Blending vibrant carrots with the subtle taste of seaweed, these spring rolls offer a refreshing and nutritious twist to your meals.
Ingredients
UnitsScale
Carrot Seaweed Salad:
6 large carrots
1/2cup dried seaweed (such as kelp, wakame or nori)
Carrot Seaweed Salad (prepared as mentioned above)
4 large rice paper wrappers
1cup pickled radish, thinly sliced (optional)
1cup lettuce, thinly sliced
1cup cucumber, sliced thinly
Instructions
Prepare the Carrot Seaweed Salad:
Use a Julianne slicer to cut the carrots into thin matchstick-like strips (see in the resources section below for a slicer that I use).
Soak the dried seaweed in water for about 5 minutes until it softens, then drain and rinse it under cold water. Chop the seaweed into small pieces.
In a bowl, combine the julienned carrots, chopped seaweed, yuzu juice, sesame, onions, sesame oil, freshly grated ginger, pickled radish, and kelp oil (if you happen to have access to it). Toss well to ensure the flavors are evenly distributed. Season with salt to taste.
Assemble the Spring Rolls:
Fill a large bowl of baking pan with warm water. Dip one rice paper wrapper into the water and let it soften for about 10-15 seconds until pliable.
Place the softened rice paper wrapper on a clean surface. I use a cutting board.
Spread a small amount of the Carrot Seaweed Salad across the center of the rice paper wrapper, leaving some space at the edges.
Add a layer of pickled radish, lettuce, and cucumber on top of the salad.
Fold the sides of the rice paper wrapper towards the center, then roll it up tightly from the bottom to enclose the filling. Repeat this process with the remaining wrappers and filling.
Serve and Enjoy:
Arrange the prepared spring rolls on a serving platter.
You can serve the spring rolls as they are or slice them in half diagonally for an elegant presentation.
You can serve them with a dipping sauce of your choice like a spicy peanut sauce.
Notes
Experiment with vegetables that you have to create new types of rolls. I had kelp oil from Noma Projects that I added but you could also use any herb oil.
Prep Time:30 minutes
Keywords: Vegan, Summer Roll
Click on the Instacart link above to grab the ingredients
Just click on the “Instacart” shopping link above and it will let you pick the store with the ingredient list.
My husband and I got excited about Instacart during the pandemic and now use it from time to time.
We recently spent time moving my mom out of her condo. Afterward, it was such a treat to have the groceries delivered.
I have found with good instructions that I can get what I requested. So far, I have not had any bad experiences to date.
If you are a busy professional, look into Instacart as a way to eat healthier when your schedule is really busy.
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Who am I??
Looking to make a positive change in your life and community? Dr. Siri Chand Khalsa is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. Dr. Khalsa has dedicated her career to promoting long-term vitality through the choices we make every day and is an expert in Ayurveda, yoga, Reiki, and plant-based nutrition. She can guide physicians in exploring new healing techniques through an experiential process. Her mission is to increase the understanding between daily routines and our long-term vitality for clinicians. Take the first step towards a healthier, happier future, and contact Dr. Siri Chand Khalsa today. Let’s create a better world together through mindful living. Study Ayurveda with Dr. Khalsa. Learn more here.
Dr. Siri Chand
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Carrot Seaweed Summer Rolls. If you make this tag me on social media @doctorsirichand. I would love to see your variations and options for flavors. Next time you crave a fresh and innovative dish, try these Carrot Seaweed Salad Spring Rolls.
They offer a burst of flavor, a touch of nutritional goodness, and a delightful bite.
Enjoy the vibrant flavors and embrace the freshness of summer markets!
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My favorite new version of red cabbage slaw.
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