Nori, Egg, and Potato Rolls

Vegetarian Times Issue: September 1, 2009 p.42

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Nori, the roasted sheets of seaweed used to make sushi, add a little extra something to a homey potato salad wrap.

Directions

1. Soak potatoes in cold water 15 minutes. Boil eggs 9 minutes; rinse and peel. Chop eggs, and transfer to bowl.

2. Drain potatoes, and toss with 1/2 tsp. paprika. Heat oil in skillet over medium heat. Stir-fry potatoes 10 minutes, or until browned. Stir potatoes, onion, celery, bell pepper, mayonnaise, mustard, and remaining 1/4 tsp. paprika into eggs. Season with salt and pepper, if desired.

3. Place 1 sheet nori on work surface. Spoon 1/2 cup potato mixture in center of nori sheet. Fold all 4 corners up, tuck in edges, and invert to create a round package. Repeat with remaining filling and nori. Chill 20 minutes, or until ready to serve.

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ingredient list

Serves 4

2 medium white potatoes, cut into 3-inch matchsticks (12 oz.)
4 large eggs
3/4 tsp. sweet paprika
2 tsp. olive oil
1/4 cup finely chopped red onion
3 Tbs. finely chopped celery
3 Tbs. finely chopped green bell pepper
2 Tbs. reduced-fat vegan mayonnaise, such as Vegenaise
1 tsp. Dijon mustard
8 large sheets nori

Nutritional Information

Per :

Calories	203
Protein	8g
Total Fat	10g
Saturated Fat	2g
Carbs	20g
Choelsterol	212mg
Sodium	148mg
Fiber	2g
Sugar	2g

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