Arame and Carrot Grilled Rice Paper Roll

grilled arame and carrot rice paper roll-japanesefood-arame-carrot-sydney-cookingclass _MG_5280Arame and Carrot Grilled Rice Paper Roll

Marks 8 (or 4 large)

Carrot and seaweed… not popular ingredients for kids but once you roll and grill, it turns into popular dish!



  • 8 sheets small rice paper or 4 large sheets
  • Some oil for frying


  • 1 large carrot (about 200 g / 7 oz), peeled and shredded
  • 2 tsp plum vinegar
  • 1/2 tsp grated ginger
  • 1 tsp sesame oil
  • 10 g (0.5 oz) dried arame

Sesami sauce

  • 2 tbsp tahini
  • 2 tbsp water
  • 1 tsp agave syrup
  • 2 tsp brown vinegar


  1. Rinse arame quickly then soak in water to cover for 5 minutes. Squeeze out excess water.
  2. Place arame, carrot, minced ginger, plum vinegar and sesame oil in a bowl then toss well.
  3. To make sesame sauce, mix all the ingredients together well.
  4. Place 1 rice paper round in a medium bowl of lukewarm water for 5 seconds, or until just soft. Place on a chopping board.
  5. Arrange 1/8 (or 1/4 for a large roll) of arame mixture along the center of the rice paper round.
  6. Fold the ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling.
  7. In a medium frying pan, heat oil over a medium heat.
  8. Add the rolls and cook for 2 minutes each side, or until golden.
  9. Serve with sesame sauce. 

Arame is delicate and needs only to be soaked for 5 minutes. Longer soaking draws out the important nutrients and waterlogs the vegetables making them less able to absorb the flavor of seasoning used in a recipe.




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