Sauerkraut Nori Rolls
Ingredients
- Ingredients
- 2 toasted Nori seaweed
- 1 sm can Sauerkraut
- ¼ mild paprika
- ¼ hot paprika
- 3 Tbsps Mung bean sprouts
- 2 leaves Lettuce
- Sprout (for garnish)
Preparation steps
Cut the nori sheets in half crosswise. Rinse and drain the mung bean sprouts. Rines the pepper, remove the ribs and the seeds, and cut into sticks. Rinse and spin dry the lettuce and cut into strips approximately 5 cm (about 2 inches) wide. Spread the pepper strips over the lettuce and roll up.
Drain the sauerkraut well and mix with the mung bean sprouts.
Working with one nori sheet at a time, place a nori sheet on a rolling mat. Cover the nori with sauerkraut and mung bean sprout mixture, leaving a strip wide enough to fit the lettuce rolls. Add a roll of lettuce and pepper to the center of the sauerkraut. Roll up the roll tightly using the mat. Continue until all of the nori sheets are filled and rolled.
Cut the sushi rolls into 4 equal-sized pieces.
To serve, arrange two rolls on each plate and garnish with sprouts.
