Nori rice paper spring roll with wakame mushroom filling

Ingredients for 4 servings:

• 15 g wakame
• 400 g mushrooms (e.g. button mushrooms or shiitake)
• 200 g smoked tofu
• 12 sheets of rice paper (medium sheets, approx. 22cm)
• 6 sheets of nori seaweed
• 1 tbsp sesame seeds
• 1 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

clever recipe with seaweed

Soak the wakame in cold water for about 10 minutes; do not reuse the soaking water. Cut the wakame and mushrooms into pieces and fry both in a little oil. Cut the tofu into small pieces. Halve the nori sheets to make 12 pieces. The rice paper sheets need to be thoroughly wetted before rolling them. This is best done in a bowl or deep plate filled with water. They will now become soft, so they must be quickly placed on a board or plastic mat. Mix the tofu, sesame seeds, and the fried vegetables. Place half a nori sheet on the rice paper, leaving space around the edge. Add two tablespoons of the filling. Carefully fold over the sides of the rice paper and roll it up. There’s a good, short video on how to do this. The outer edge of the paper will stick to the roll by itself thanks to the rice starch.