Yields1 Serving
 6 Seaweed Wraps, Large
 2 Carrots, sliced in strips
 2 Cucumbers, cut into stips
 1 Romaine, cut into strips
 1 pt Sprouts
 2 Avocado, sliced
1

Clean all vegetables and place in section on cutting board

2

Place seaweed wrap shiny side down

3

Divide vegetables into 6 portions, add one portion to each of the wraps being careful to neatly gather ingredients towards one side.

4

Hold the vegetables tight to the back end as you tuck the wrap around and continue to roll like a burrito. Be sure to roll tightly keeping the vegetables close to the beginning of the wrap.

5

When rolled to the end, dip the baking brush lightly in water and paint a line of water at the closure of the wrap.

6

Continue to roll and allow the wrap to adhere together.

7

Cut wraps on a diagonally to allow all vegetables to show.

8

Pour a small bowl of Coconut Aminos for dipping sauce. Enjoy!

Ingredients

 6 Seaweed Wraps, Large
 2 Carrots, sliced in strips
 2 Cucumbers, cut into stips
 1 Romaine, cut into strips
 1 pt Sprouts
 2 Avocado, sliced

Directions

1

Clean all vegetables and place in section on cutting board

2

Place seaweed wrap shiny side down

3

Divide vegetables into 6 portions, add one portion to each of the wraps being careful to neatly gather ingredients towards one side.

4

Hold the vegetables tight to the back end as you tuck the wrap around and continue to roll like a burrito. Be sure to roll tightly keeping the vegetables close to the beginning of the wrap.

5

When rolled to the end, dip the baking brush lightly in water and paint a line of water at the closure of the wrap.

6

Continue to roll and allow the wrap to adhere together.

7

Cut wraps on a diagonally to allow all vegetables to show.

8

Pour a small bowl of Coconut Aminos for dipping sauce. Enjoy!

Sushi Rolls