Serves: 4 people
Preparation time: 5 minutes

Ingredients:

6 Chinese cabbage leaves rinsed
1 bunch watercress rinsed and sliced
2-4 cups spring water
Small amount umeboshi paste
1 tablespoon grated carrot

Utensils: Medium pan with lid

Preparation:

1. Place the water into a pan and bring to a boil on a medium flame.
2. Turn the flame to high and blanch the whole Chinese cabbage leaves for about 30 seconds.
3. Remove and place on a plate to cool.
4. Repeat with the watercress.
5. Roll each Chinese cabbage leaves starting at the stem end.
6. Place a small amount of watercress at the bottom and roll up, folding in the leafy part at the sides.
7. Squeeze out any excess water.
8. Cut the rolls in half and place a small amount of carrot on top of each roll.
9. A little umeboshi paste can also be placed in the center of each roll if desired.