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seaweed summer rolls

miso-easy | serves 2 | prep time | cook time

ingredients

  • 4 rice pancakes
  • handful cucumber matchsticks
  • handful shredded carrots
  • handful shredded beetroot
  • handful shredded apple
  • handful coriander
  • 1 tbsp edamame beans
  • 10 king prawns
  • 4 sheets itsu crispy seaweed thins cut into matchsticks
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1 sachet miso'easy chilli
  • 1 tsp mirin
  • step 1

    To make your dipping sauce, add the miso'easy chilli sachet, tamari or soy sauce, sesame oil and mirin into a bowl and mix. Set aside.

  • step 2

    Combine the shredded carrot, apple, beetroot and cucumber matchsticks into a bowl. Set aside.

  • step 3

    To create the summer roll, first lay the rice pancake flat. Add two or three coriander leaves, 3 prawns, a handful of seaweed thins cut into thin strips, the edamame beans and slaw. Fold over the left and right sides of the pancake then roll it up from the bottom. You should be able to make at least 4 rolls with this recipe, depending on how much you want to pack in!

  • step 4

    Serve the summer rolls with the dipping sauce made earlier.