make-ahead nori rolls?

[Random]

Does anyone have any ideas for nori rolls that I could make the day before for my lunch? I find that everytime I try to make not-sushi rolls, the whole thing gets a bit soggy. Delicious and not a problem when eating it immediately...but maybe not so appetizing the next day in my lunch.

Suggestions?

Thanks!
R

[CrazyDelicious]

I do find nori rolls difficult to make ahead because they get soggy, and my favourite ingredient (avocado) goes brown - yuck! But I found a way to make some that I do like very much and that keep well!

I place the nori flat and put a layer of leaf lettuce around the inside of the nori to protect it from sogging, then I spread a nut pate on the lettuce and layer with shredded veggies (carrot, onion shoots, sprouts, cucumber), dehydrated onion for crunch and roll up. I then bring the avocado separately and eat with the slices either layered on the roll (like a dragon roll) or just on the side.

I find the lettuce does a pretty good job of protecting the nori from sogging as long as it is a dry soft leaf (like boston or leaf lettuce) and not iceberg or romaine.

Yum!