Cool looking nori rolls:
www.smh.com.au/news/recipes/nori-rolls-with-avocado-and-zucchini/2006/02/20/1140284041901.htmlwww.vegan-food.net/recipe/639/Cucumber-Nori-Rolls/"Nori Salad Rolls with Chicken
PREP AND COOK TIME: About 1 hour
NOTES: The dried rice noodles, non, pickled ginger, and wasabi are all available in well-stocked supermarkets. If making ahead, cover uncut rolls with plastic wrap and store at cool room temperature up to 1 hour or chill up to 1 day (chilling softens no and firms noodles slightly).
MAKES: 12 rolls; 12 appetizer or 4 main-dish servings
2 boned, skinned chicken breast halves (6 oz. each), rinsed
1/2 pound dried thin rice noodles (rice sticks)
1 piece English cucumber (7 in. long, 1/2 lb.), rinsed
12 sheets roasted (or toasted) non (about 7 by 9 in.)
1/3 cup thin-sliced pickled ginger, drained
12 pieces rinsed and crisped red or green leaf lettuce (each 3 by 5 in., about 4 oz. total)
Soy sauce
Prepared wasabi
1. In a 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add chicken and return to a boil; cover pan and remove from heat. Let stand until chicken is no longer pink in center of thickest part (cut to test), 12 to 16 minutes. With tongs, lift chicken out; immerse in cold water until cool, about 5 minutes. Lift out and drain.
2. Meanwhile, return water to a boil and add rice noodles; stir to separate. Return to a boil, cover, remove from heat, and let stand just until noodles are tender to bite, 2 to 3 minutes. Drain; immerse in cold water until cool, about 5 minutes, then drain again.
3. Slice chicken crosswise into strips about 1/4 inch thick and 1/2 inch wide. Cut cucumber lengthwise into 1/4-inchthick slices, then cut slices lengthwise into 1/4-inch sticks.
4. Set 1 non sheet on a dry fiat surface. Arrange 3 or 4 chicken slices end to end in a horizontal line 2 inches in from 1 short edge. Top chicken with 2 or 3 slices of ginger. Lay 1 cucumber stick at 1 long edge of a lettuce piece and roll up tightly. Set lettuce roll on ginger. Distribute 1/3 cup rice noodles evenly over lettuce. Pressing filling down with your fingers, fold bottom edge of non over filling and continue to roll tightly Moisten free edge of non with water and press roll over wet edge to seal. Set, seam down, on a platter. Repeat to fill and roll remaining non sheets.
5. To serve, cut rolls crosswise into 3 or 4 pieces; stand upright. Mix soy sauce and wasabi to taste; offer with non rolls as a dip.
Per roll: 119 cal., 3% (3.6 cal.) from fat; 7.4 g protein; 0.4 g fat (0.1 g sat.); 21 g carbo (0.3 g fiber); 114 mg sodium; 16 mg chol."
From:
www.findarticles.com/p/articles/mi_m1216/is_1_205/ai_63173564vegweb.com/recipes/ethnic/3696.shtmlNori rolls with brown rice, my favorite
www.pcrm.org/health/recipes/recipe001218.html
