Veggie Rolls

I admit, give me a nori sheet, some avocado and veggies and I'm happy. But not everyone likes seaweed, and it's good to add more greens to your diet anyway, so a veggie roll is a fun way of bringing your raw veggies together. Moreover, they also look pretty impressive, with limited work!
​These little bundles of love (and veggies) are perfect for lunch boxes too. Just pop in a little container of tamari or dipping sauce and you're ready to go.
For this recipe I used Mimi Kirk's nori roll pâté which I altered slightly. As an alternative you could use hummus or parsnip dip or cashew cream cheese.

For 4 rolls you will need:

• ​2 Swiss Chard leaves, or other vegetable leaf such as collard
• Avocado
• Sweet red pepper
• Fresh micro-greens or sprouts

(You can use whatever veggies you like, but I find that avocado gives the roll a more satisfying edge and the sweet red pepper a delicious crunch, plus it's pretty!)

For the pâté:

• 1/2 cup walnuts
• 1/4 cup pecans (or use all walnuts)
• 1/2 cup carrots, peeled and chopped
• 1/2 cup sweet red pepper, chopped
• 1/4 cup dulse (if you haven't got any, no problem, the recipe is good without too)
• 1 tablespoon shallot, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 1/2 tablespoon tamari
• Sea salt and freshly ground black pepper, to taste
• Sprinkling of paprika

As an alternative, try using 1/4 cup beetroot + 1/4 cup carrots. It gives the pâté a beautiful, vibrant colour!

Put all the pâté ingredients in a food processor and pulse until you reach the desired consistency of a pâté.

Now, wash and pat dry your leaf.
Then remove the middle stem with a knife. You will end up with two pieces.
I like putting mine underside (veiny side) down as they look prettier once rolled up.
Now spread on the pâté.

Spread on the pâté

Leave a little space at the top of the leaf, otherwise when you roll it up, all the pâté will get squeezed out. 

Leave a little space at the end

Now start adding your veggies. Keep them spaced out for easy rolling.

Start adding some veggies

Add a few fresh herbs if you have them. A little rocket gives it a peppery kick.

Some fresh herbs and rocket

Top with some micro-greens. This is red clover, one of my favourites.

Fresh sprouts are always a delicious addition!

Start rolling it up.

Now start rolling it up

Keep going, right until the end.

And then push a toothpick through it to keep it rolled up.

Stick a toothpick in to keep it rolled up

Yay! You've made a veggie roll!

E voilà!

Beautiful bundles of veggies!

Serve with a little dish of tamari for dipping, or alternatively, make a dipping sauce.