Summer Rolls with Marigolds and Nasturtiums
Makes 24 rolls
For an extra-elegant touch, press a whole nasturtium flat against the rice paper wrapper before rolling. The flower will show through the translucent wrapper. The marigolds here are Tagetes erecta.
- ½ cup unseasoned rice or white vinegar
- 2 Tbs. brown sugar
- 4 tsp. low-sodium soy sauce
- 1 tsp. cornstarch
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. minced fresh ginger
- ¼ cup chopped green onions
- 2 2.4-oz. pkg. mung bean threads
- 24 8½-inch round rice paper wrappers
- 1 ½ cups julienned carrot
- 1 ½ cups julienned cucumber
- 1 ½ cups bean sprouts
- 1 cup thinly sliced on bias green onions
- ½ cup chopped marigolds
- ½ cup chopped nasturtium
- ¼ cup coarsely chopped fresh mint
- ¼ cup coarsely chopped fresh cilantro
1. To make Sauce: Whisk together vinegar, brown sugar, soy sauce, and cornstarch in saucepan. Stir in garlic and ginger, and bring to a boil. Reduce heat to medium-low, and simmer 3 minutes. Cool; stir in green onions.
2. To prepare Rolls: Cook mung bean threads according to package directions. Drain, rinse with cold water, drain again.
3. Fill 9-inch round cake pan with 1 inch hot water. Soak 1 wrapper in hot water until softened. Transfer to work surface, and pat dry. Arrange 3 Tbs. bean threads over center of wrapper. Top with 1 Tbs. each carrot, cucumber, and bean sprouts, then 2 tsp. green onions, 1 tsp. marigold, 1 tsp. nasturtium, 1/2 tsp. mint, and 1/2 tsp. cilantro. Fold bottom of wrapper over filling, fold in sides, and tightly roll up, burrito-style. Repeat with remaining wrappers and filling. Serve with Sauce.
June 2011 p.71