Nori Rolls

Low-carb, wrappy, sandwichy, burrito-like stuff is a favorite in my house, and these wraps fit the bill. Not only is nori—paper-like square sheets of seaweed—high in protein, but it’s also loaded with omega-3s, vitamin C, and vitamin B2. Set out the nori sheets (or lettuce leaves) and all of the other ingredients on a pretty platter, and let family and friends build their own creations. Serve it with my killer Carrot-Ginger Dipping Sauce.

Serves a crowd

• Whole nori (seaweed) sheets or whole red leaf or butter lettuce leaves
• Carrots, peeled and shredded
• Cucumbers, halved lengthwise, peeled, seeded, and cut into ¼-inch-thick slices
• Daikon radishes, peeled and shredded
• Red or orange bell peppers, cut into thin strips
• Spinach or Swiss chard leaves, chopped
• Cooked boneless, skinless chicken breasts, cut into strips
• Cooked salmon fillet, flaked
• Avocado wedges
• Carrot-Ginger Dipping Sauce

Arrange all of the ingredients except the dipping sauce on a platter.

To assemble each roll, place a nori sheet (or lettuce leaf) on a plate.

Layer your choice of ingredients 4 inches from the edge of a nori sheet in a 2-inch-wide strip, leaving room around the edges. Lightly moisten the edges of the nori sheet with water, then pull one edge over the filling, pressing down and tucking it slightly under the filling. Roll into a log, moistening the seam with water to make it stick. Using a serrated knife, cut the roll on the bias into 2 pieces.

Serve with the Carrot-Ginger Dipping Sauce.