Adlai Garden Roll

Instructions

1. 1

   Cook and Season the Adlai

   Cook the adlai in water over low heat for 25 to 30 minutes until tender. While still warm, mix in rice vinegar, sugar, and salt. Fold gently and let it cool to room temperature.

2. 2

   Make the Egg Strips

   Beat the eggs and pour into a lightly oiled pan over medium heat. Cook into a thin flat omelette, flip once, then remove and slice into thin strips. Set aside.

3. 3

   Prep the Rest

   Blanch the spinach for 30 seconds then squeeze out as much water as you can. Slice the mango and cucumber into thin strips. Pat everything dry. This is also the time to prep any extra fillings you want to add.

4. 4

   Roll

   Place a bamboo mat or a sheet of cling wrap on a flat surface. Lay a nori sheet on top, shiny side down. Spread a thin even layer of seasoned adlai across the nori, leaving about 2cm at the top edge bare. Arrange your fillings in a line across the center. Using the mat or cling wrap to guide you, roll tightly away from you, pressing gently as you go. Seal the edge with a little water.

5. 5

   Slice and Plate

   Using a sharp wet knife, slice each roll into 6 to 8 pieces with one clean motion per cut. Arrange on a plate and drizzle Kewpie mayo over the top just before serving.