Nori, Egg & Potato Rolls

2 medium white potatoes, cut into 3-inch matchsticks
4 large eggs
3/4 tsp sweet paprika
2 tsp olive oil
1/4 cup finely chopped red onion
3 Tbs finely chopped celery
3 Tbs finely chopped green bell pepper
2 Tbs mayonnaise
1 tsp Dijon mustard
8 large sheets nori

1) Soak potatoes in cold water 15 minutes. Boil eggs 9 minutes; rinse and peel. Chop eggs, and transfer to bowl.
2) Drain potatoes, and toss with 1/2 tsp paprika. Heat oil in skillet over medium heat. Stir-fry potatoes 10 minutes, or until browned. Stir potatoes, onion, celery, bell pepper, mayonnaise, mustard and remaining 1/4 tsp paprika into eggs. Season with salt and pepper, if desired.
3) Place 1 sheet nori on work surface. Spoon 1/2 cup potato mixture in center of nori sheet (A). Fold all 4 corners up (B), tuck in edges (C) and invert (D) to create a round package. Repeat with remaining filling and nori. Chill 20 minutes, or until ready to serve.

Review: This should have been called potato salad seaweed packages! It was yummy, but then again, it combines two very yummy foods. I had accidentally used all the bell pepper in a previous recipe. Mike happened to have some baby sweet peppers on hand (for snacking) and I used a few of those. I think they added a special bit of flavor that was better than regular bell pepper. Yum!!

A)

B)

C)

D)

Adapted from:

http://www.vegetariantimes.com/recipe/nori-egg-and-potato-rolls/