Name: Nori Rolls
Ingredients: 2 c Cooked brown rice; 1/2 c Mung bean sprouts; 1/2 c Grated carrot; 1/2 c Cucumber, finely diced; 1/4 c Daikon radish; 2 tb Fresh parsley; 1 tb Tamari; 1/2 tb Soy "mayonnaise"; 2 ts Lemon juice; 3 Freshly chopped umeboshi plums; 1 ts Dill weed; 4 Sheets toasted nori

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Low-fat, Main dish	4	Servings

INGREDIENTS

2	c	Cooked brown rice
1/2	c	Mung bean sprouts
1/2	c	Grated carrot
1/2	c	Cucumber, finely diced
1/4	c	Daikon radish
2	tb	Fresh parsley
1	tb	Tamari
1/2	tb	Soy "mayonnaise"
2	ts	Lemon juice
3		Freshly chopped umeboshi plums
1	ts	Dill weed
4		Sheets toasted nori

INSTRUCTIONS

Mix all but the nori sheets together.
Let the mixture sit one or more hours to absorb the flavors.
Set out the toasted nori sheets. Place 3/4 cup filling on each sheet of
toasted nori. Roll tightly and cut into five slices.
Per roll: 125 cal, 3 g prot, 2 g fat, 24 g carb, 0 chol
From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation
DEEANNE [EatMoVeggies]       at 19:14 EDT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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