In my world of culinary exploration, finding recipes that combine freshness and innovation is a constant companion. These Carrot Seaweed Salad Spring Rolls are perfect examples of trying 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
Combining 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 hope to add more vegetables to your diet, this recipe is one way to pack extra nutrients. There are many options to create these rolls, so they are 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 a treat for your palate and 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 significantly impacts our health, but how 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? You can improve your health by cooking your meals with whole food and plant-based ingredients. 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 kitchen.
With their emphasis on quality ingredients, inventive techniques, and a commitment to pushing culinary boundaries, Noma projects allow me 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 culinary magic to my 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 beforehand, making them convenient for busy days or gatherings. Plus, they make 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
Click on the Instacart link above to grab the ingredients
I was also excited to use my NOMA project, Algae oil, for this recipe. It added such a great flavor to the sea.
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Thanks for checking out this week’s post!
Carrot Seaweed Summer Rolls. If you make this, tag me on social media at @doctorsirichand. I would love to see your variations and flavor options. 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!
Kitchen Supplies
Having the right supplies makes being in the kitchen easier. Click below to explore some of my favorite gourmet supplies that are going to increase your wow factor on things you create.
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*Please note as an affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.
My favorite new version of red cabbage slaw.