Nori, Egg, and Potato Rolls

• 2 medium white potatoes, cut into 3-inch matchsticks (12 oz.)
• 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. reduced-fat vegan mayonnaise, such as Vegenaise
• 1 tsp. Dijon mustard
• 8 large sheets nori

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

white potatoes, eggs, sweet paprika, olive oil, red onion, celery, green bell pepper, mayonnaise, mustard, nori

Taken from www.vegetariantimes.com/recipe/nori-egg-and-potato-rolls/ (may not work)