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

You are very specific about the Marigold plant but you neglected to say whether you used the petals or leaves of either flower. I would use Calendula, aka pot marigold, petals and either or both for the Nasturtium as both have a peppery taste are great in salads. Both of these flowers volunteer all over our community garden. Don't expect to purchase them, though maybe some farmer's markets might have them. It is so easy to seed the first crop and then just stand back and admire their beauty and pick as needed in the kitchen. PS Darlene, get seeds or plants for both at any nursery.

Kay - 2013-09-12 20:33:27

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