Seaweed Wraps

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Cook Time
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"These are tasty low-fat wraps. The photo I posted here are of the wraps sliced in half, just so you could see the inside. I don't serve them this way as they would be too messy. I fold these in half after rolling them and dip them in soy sauce or chili sauce. DH likes his with a bit of wasabe paste for heat!!"

Original recipe yields 4 servings


  • Serving Size: 1 (138 g)
  • Calories 159.8
  • Total Fat - 4 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 33.7 mg
  • Sodium - 891.8 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 13.8 g
  • Protein - 13.6 g
  • Calcium - 140 mg
  • Iron - 1 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.1 mg

Step 1

In a small bowl, mix together the marmalade, soy sauce and sesame oil; set aside.

Step 2

In a large bowl, mix together the carrot, cabbage, bell pepper, onion, crab meat and garlic.

Step 3

Stir in the marmalade mixture.

Step 4

Lay the seaweed sheets on a work surface and divide the filling mixture amongst the 4 seaweed sheets, spooning it along the edge and about 1 inch away from the edge.

Step 5

Roll up the seaweed and fold in half. (You can cut them in half for a prettier presentation but they are a bit messy to eat this way)

Step 6

Serve with soy sauce or chili sauce for dipping.

Tips & Variations

No special items needed.