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Green-Bean and Prosciutto Negimaki

This elegant green bean and prosciutto negimaki offers a fresh, European twist on the traditional Japanese dish. Typically made with beef, this high-protein version uses savoury slices of cured ham to wrap tender haricots verts and a zesty, creamy egg filling. The combination of salty prosciutto, bright lemon, and crisp-tender vegetables makes for a sophisticated starter or a light snack that is as visually striking as it is delicious.

Ideal for those seeking a nutritious, low-carb option, these bite-sized rolls are perfect for entertaining or as part of a healthy homemade lunch. The addition of spring onions and lemon zest provides a sharp, refreshing contrast to the richness of the hard-boiled eggs and mayonnaise. Serve these upright on a platter to showcase the beautiful layered interior and vibrant green centre.

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Ingredients for Green-Bean and Prosciutto Negimaki

  • 230g haricots verts, trimmed

  • 3 hard-boiled large eggs, quartered

  • 2 tablespoons mayonnaise

  • 1/2 teaspoons grated lemon zest

  • 1/2 tablespoons fresh lemon juice, or to taste

  • 80ml minced spring onions (2 to 3)

  • 15 thin slices prosciutto (about 7 by 3 inches

  • 230g )

How to make Green-Bean and Prosciutto Negimaki

Cook haricots verts in a large pot of boiling salted water (3 tablespoons salt for 5.7L water), uncovered, until just tender, 4 to 5 minutes. Drain, then transfer to an ice bath to stop cooking. Drain and pat dry.

Force hard-boiled eggs through a medium-mesh sieve into a bowl using a rubber spatula. Stir in mayonnaise, zest, lemon juice, spring onions, 1/2 teaspoons pepper, and 1/4 teaspoons salt (or to taste).

Place a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface. Arrange 3 slices prosciutto perpendicular to slats and slightly overlapping to form a 9- by 7-inch rectangle.

Spread about 1 tablespoon egg mixture evenly across bottom half of prosciutto rectangle. Arrange beans on egg side by side and end to end, overlapping ends, in 8 tight rows parallel to slats. Spread another tablespoon egg mixture over beans.

Roll up prosciutto and beans tightly with aid of mat. Transfer roll, seam side down, to a cutting board, then trim ends and cut crosswise into about 10 (3/4-inch) pieces. Make and cut 4 more rolls. Turn pieces upright to serve.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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La información de esta página ha sido revisada por médicos cualificados.

  • 17 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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