Seaweed Rice Paper Wraps
This recipe was featured in the "Mermaid Handbook; A guide to the Mermaid way of life"
- 2 stalks celery
- 2 green onions, sliced thin
- 1 medium carrot, peeled
- 1 cucumber
- 1 avocado
- 6 rice paper wraps
- 6 romaine leaves
- 1 handful of cilantro, basil, and mint chopped roughly and mixed together.
- 1/2 cup cultivated Irish moss, hydrated, or sushi nori wraps
Cut the ends off of the celery, green onions, carrot, and cucumber and then cut them to make them 4 inches long. Cut or mandolin the carrot, cucumber, avocado, and celery into 1/4" julienne strips. Arrange all ingredients on a platter for easy assembly (Mise en Place). Fill a large bowl with warm water and working with two wraps at a time, dip each wrap in the water, making sure they get completely wet. Shake off excess water and lay flat on a cutting board. Place 1 romaine leaf across the wrap and start layering the julienned veggies and herbs. If you are using hydrated Irish moss, place it in with the herbs, if you are using nori wraps, lay it under the romaine. To roll, keep the rice paper tight as you roll upwards and seal in the sides. Cut diagonally and arrange on a serving platter with sweet Thai chili dipping sauce.
Store in the refrigerator.
