#vegan
Ingredients: For the dough (for 3 pancakes):, chickpea flour, soda, Lemon juice extinguish soda, vegetable oil + a drop for greasing the pan, red sweet paprika, turmeric, salt, For the filling:, avocado, cucumber, bell pepper, celery, Lettuce (I have Chinese cabbage), nori leaves, salt, Cashew sour cream sauce (or plain sour cream)
Cooking method:
For pancakes: Sift chickpea flour and spices into a bowl. Add salt and mix well. Add water gradually. Add oil and extinguish the soda with lemon juice. The dough should be slightly thicker than on regular pancakes, that is, not too runny.
Fry pancakes on both sides in a frying pan greased with a drop of oil.
Cooking vegetables: First, wash them. Cut pepper, celery and cucumber into long strips. I peeled the cucumber. Mash the avocado with a fork. Tear the Chinese cabbage (removing the hard white part). You can also add fresh herbs to the vegetable filling.
First put a sheet of nori and a pancake on top. Grease the pancake with cashew-sour cream (or regular sour cream). The recipe is on my page. You can also grease with mayonnaise. Then the leaves. Then the avocado. Then cucumber, celery and pepper. You need to put the filling not in the middle of the pancake, but closer to the edge, which is closer to you (I first put it in the middle, then I shifted everything to the edge). I made two rolls from two pancakes, and half an avocado was enough for 2 pieces. 3rd can be done without avocado.
Roll everything up. If necessary, you can lubricate the end of the nori with water. I didn't need it.
For convenience, you can cut the roll into 2 or 3 parts. You can serve this way or with cashew-sour cream or regular sour cream.