Vegan Natto Imperial Rolls


You happen to some steamed (cold) rice leftovers?
Great! You just need (made from rice rice powder or wheat flour) imperial roll wrappers, some natto, thi leeks and soy sauce to make a satisfying and crunchy vegan meal!

Vegan Natto Imperial Rolls!

INGREDIENTS: for 10 rolls

-Imperial roll wrappers: 10 sheets
-Natto: 3 standard packs
-Cold steamed rice (leftovers): 1 large bowl (standard rice ball/experiment!)
-Thin leeks (chopped): 3 tablespoons
-Soy sauce: 1 large spoon

Optional: mustard, hot sesame oil, tare, etc…


-That’s all you need!

-Mix all ingredients well!

-Place an equal amount of the natto-rice mixture in/on themiddle of an imperial wrapper/sheet and roll.
You know how to do it?
Don’t forget to prepare a little cornstarch dissoled in lukewarm water to seal the rolls!

-Deep-fry in good oil!

Simple again!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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