Nori, Egg, and Potato Rolls

Nori, Egg, and Potato Rolls

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

  • 4Servings


  • 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


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.

Nutrition Information

  • Calories: 203
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 212 mg
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 148 mg
  • Sugar Content: 2 g