Minted pea and pepper nori

Minted pea and pepper nori

By
From
Thrive on Five
Serves
2
Makes
12 pieces
Photographer
Dan Jones

Our version of this healthy Japanese snack omits rice but uses nori sheets with dips and raw vegetables instead. This recipe uses a minted pea filling with red pepper, but experiment with your own creative and colourful combinations. Gorgeous guacamole with carrot is another favourite.

For the minted pea filling

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
2 banana shallots, finely chopped, (80g)
sea salt
freshly ground black pepper
160g frozen petit pois
small handful mint leaves

For the rest

Quantity Ingredient
2 nori sheets
1/2 red pepper, cut into thin 10cm-long batons, (80g)

Method

  1. Heat the oil in a heavy-based saucepan. Fry the shallots over a medium heat for about five minutes until translucent. Season lightly with salt and pepper.
  2. Add the peas and 2 tbsp of water, followed by the mint. Cook for one or two minutes before placing in a blender. Blend to a coarse-textured purée.
  3. Cut each nori sheet in half to create four rectangular shapes each about 20 x 10cm. Make sure your hands are very dry, as the sheets easily soften. With the shiny side facing down, position one of the rectangles with the short side in front of you. From the bottom of the rectangle, spread one-quarter of the filling three-quarters of the way up the sheet, leaving a 3cm gap at the top edge (this stops the filling squeezing out when you go to bite it).
  4. Place one-quarter of the red pepper batons at the bottom of the rectangle and roll up. Wet the gap with your finger to ensure the nori sticks. Repeat with the other sheets and filling.
  5. With a sharp knife, cut each roll into three. Serve.
Tags:
Healthy
five a day
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