What is nori? Well, in short, it’s edible seaweed. If you’ve ever had sushi or onigiri, you’ve probably eaten it. It’s a good source of vitamin A, riboflavin (vitamin B2), folate (vitamin B9), and vitamin C. You can usually find it in the asian section of your local supermarket.
These nori rolls are stuffed with stir-fried veggies and eggs for an extra punch of protein. I used coconut aminos instead of soy sauce in this recipe to keep things Whole 30-friendly since this is one of my recipes for Whole 30 week!
The nori wraps makes these a great on-the-go meal since everything is contained in a convenient wrapper! Try them out and let me know what you think.
P.S. – If you try any of my recipes, tag me on Instagram @hintofwellness and use #HOWeats!!
Heat a pan over medium heat and add sesame oil, bringing it up to heat before adding the ginger and garlic.
Saute the ginger and garlic for 2-3 minutes, until fragrant.
Add the maitake mushrooms and cook until they begin to brown and crisp up, about 5 minutes.
Add 1/8 tsp salt and remove the mushrooms from the pan.
Into the same pan, add the broccoli, shredded carrot and coconut aminos. Stir in the coriander and 1/8 tsp salt.
Cook for about 5-6 minutes until the broccoli and carrot have softened.
Make a well into the center of the mixture and crack two eggs in. Add pepper and an additional 1/8 tsp salt and mix to scramble the eggs into the broccoli / carrot mixture. Cook until the eggs have set, about 1 minute.
Remove from the pan and let cool.
Roll it up like a burrito, wetting the far edge of the nori to let it adhere to itself.
Cut in half and serve with extra coconut aminos for dipping!