- 1 pack clear/white shirataki noodles
- 1 carrot
- 1 medium stick of celery
- 5 leaves of green leaf lettuce
- 6 tsp of pomegranate seeds
- vinaigrette for dipping
Empty noodles into a bowl, dumping out water. Boil or heat in microwave for about 1 minute. Split carrot in half, length-wise, then thinly slice or use peeler to shave across the length for very thin slices. Cut celery length to about 4 inches, then slice thinly.
Take lettuce leaf and put a small handful of noodle inside. Then line noodles with a few carrot and celery pieces. Roll up lettuce like a sushi. Lay soy wrapper on dry surface, shiny side down. Place lettuce roll on one end and roll soy wrapper over lettuce until no more wrapper remains. Carefully slice roll into 6 pieces, and then pierce ends of soy wrapper with toothpicks to keep intact as soy wrapper will not seal or stick on its own. Sprinkle about 1 tsp of pomegranate seeds on top. Repeat with remaining wrappers. Dip rolls in vinaigrette dressing.