nutritional information

Per Serving (1 roll and 1/2 tsp. sauce):

  • Calories: 69
  • Protein: 2 g
  • Total Fat: <1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 15 g
  • Cholesterol: 0 mg
  • Sodium: 47 mg
  • Fiber: <1 g
  • Sugar: 3 g
Vegan

Summer Rolls with Marigolds and Nasturtiums

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.
Sauce
  • 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
Rolls
  • 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

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comments

were do I get Marigolds and what is Nasturtium and were would I get that.

Darlene Latvala - 2012-06-08 14:00:33

Thank you! This will be great for summer when raw food is most appropriate. Meanwhile, toss all of that in a pot of hot vegetable broth for spring and add a bit of cayenne, clove or mustard seed to encourage the spring "melt." You might enjoy the many tips for Spring Detox here ~ http://food-alovestory.com. Again, thank you for your inspiring recipes!

Laura Plumb - 2012-03-06 10:35:23

Dearlings~ Thinking of you all & have never before seen a recipe for any dish that includes MARIGOLDS!!! Saving it for summer which will be HERE in LVNV tomorrow.....

m2creative123@gmail.com - 2012-03-06 00:11:15