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2 cups snow peas, sliced diagonally
2 tbsp orange juice
1/2 cup cilantro, chopped
1 tbsp sesame oil
1/2 tsp ginger powder
salt and pepper to taste
12 sheets of Nori, cut in half
Method
Cut the green tops from the scallions and set aside (you will need 24 strands for tying the rolls). Mince
enough of the white part of the scallion to make 1/4 cup and set aside.
Heat the olive oil over medium heat, in a large skillet or non-stick pan. Sauté minced scallions, carrots,
cabbage, peppers and snow peas for three minutes. Add orange juice and continue cooking, uncovered,
until juice is almost evaporated, about 3 minutes.
Place vegetables in a bowl and toss with cilantro, sesame oil and ginger powder. Add salt and pepper to
taste.
Lay out 1/2 sheet nori and place 1 tbsp of vegetable filling in the center. Roll up carefully and tie up each
roll with a scallion top.
Serve with:
Thai Dipping Sauce
3/4 cup dry roasted peanuts
2 thin slices fresh ginger, peeled
2 garlic cloves, minced
2 tbsp sugar (or sweetener)
1/2 tsp crushed red pepper flakes
4 tbsp tamari
2 tbsp rice vinegar
1 cup vegetable stock (warm)
2-3 tbsp lime juice
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