Superfood Spring rolls

I am a sucker for anything fried – bad, but true. I created this recipe to allow me to indulge and gain the benefits of some super foods at the same time. It’s a win, win.

Feeds: 2-4

Cooking Time: 20 minutes


  • 1 Carrot
  • 1/2 Avocado
  • 1/2 Red capsicum
  • 8 Nori seaweed sheets
  • 2 Eggs
  • Tapioca flour (around a cup)
  • Sesame seeds (around a cup)
  • Handful Fresh coriander, chopped
  • Handful fresh mint, chopped
  • Tbsp Coconut oil
  • Pinch Himalayan rock salt
  • Organic Tamari for serving


  • In a large, clean bowl whisk the eggs and place to one side
  • Scatter the tapioca flour and sesame seeds on to a clean tray and mix to combine, sit the tray next to the bowl with the whisked eggs
  • Slice the veggies in to thin strips
  • Lay the seaweed sheets out on to a clean, dry, flat surface
  • Line the vegetables evenly on the seaweed sheets, add a sprinkle of the fresh herbs and roll. Seal the sheet with a little of the egg mixture (paint on with a basting brush)
  • Heat a little of the coconut oil in a pan over a medium heat
  • One by one submerse the seaweed rolls in to the egg mixture followed immediately by rolling in the flour and sesame seed mixture to coat with a generous amount of the mixture.
  • Place the coated seaweed roll in to the pan with the hot oil and fry for a 2-4 minutes until the flour coating browns.
  • Repeat this process for each of the rolls
  • As you remove each roll from the pan, place it on to a plate lined with kitchen towel. This will absorb any excess oil.
  • Allow to cool a little and serve immediately with tamari for dipping, or leave in the fridge and serve cold at a later time

Top tip:

Try mixing up the filling for your rolls. I had great success with brussel sprouts – get inventive!