These nori rolls are full of flavor, easy to make, and perfect to enjoy on their own, for a light meal, or as a side or appetizer.

Mango and avocado already make a delicious combo but adding in mint, basil, and then dipping these in sweet chili sauce really make the flavors pop! Also inside I include vegan cream cheese, cucumber, red bell pepper, and shredded cabbage — but no rice! That makes these rolls not only easier to prepare, but also suitable for those on more restrictive diets.

When making these, be sure to lay the nori sheet with the shiny side facing down, so that you will be placing the food on the opposite side. Then you will spread the cream cheese across the middle, in the opposite direction of the perforated lines which come on the nori. On top of the cream cheese you lay out all the produce items, then roll these as tight as possible. The rolls seal by spreading a little water along the edge. Finally, you can cut them in half, making two rolls.

It really is that easy! Oh, and the chili sauce — one of my all-time favorite things. If you prefer, however, you can eat these without or with an alternative sauce of your choice. Sweet chili sauce is available in most stores. I see a specific Asian brand quite frequently, Trader Joe’s makes one, and the popular brand, Thai Kitchen, makes it as well.

I’ll often have these as a dinner main course (though I have used them as an appetizer), usually accompanied by an Asian soup or salad, or with my Wasabi-Soy Avocado & Tofu or my Asian Noodle Salad with Peanut Sauce.

What will you serve these with? Or perhaps you’ll have them on their own for lunch or a light dinner. Let me know! Leave a comment below or take a pic and tag me on Instagram, @veggiesattiffanis.



Print Mango-Avocado Nori Rolls Total Time 25 minutes Servings 8 rolls Ingredients 4 sheets nori

1/4 cup vegan cream cheese ensure soy or nut-free, if necessary

1 mango, sliced

1/2 large avocado, sliced or one small

1/2 red bell pepper, julienned

1/2 large cucumber, peeled and julienned

1 cup cabbage, shredded

1/2 bunch Thai basil or standard basil if you can’t find Thai

1/2 bunch mint

small dish water

1/2 cup sweet chili sauce (optional for dipping) Instructions Take a nori sheet and lay it on a cutting board, shiny side facing down. Spread about a table of cream cheese down the middle (if there are perforated lines for cutting the nori make sure the cream cheese is spread in the opposite direction). Now add a little of each produce item across the spread cream cheese.

Roll the nori around the filling, keeping it as tight as possible. Dip your fingertips in the water and run it along the end of the nori to seal your roll. Using a sharp knife, cut the roll in half, making two rolls.

Repeat with the remaining nori sheets. Serve with sides of sweet chili sauce for dipping.





5 / 5 ( 1 vote )

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