Summer Rolls with Marigolds and Nasturtiums Recipe

Name: Summer Rolls with Marigolds and Nasturtiums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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; 1/4 cup chopped green onions; 2 2.4-oz. pkg. mung bean threads; 24 8 1/2-inch round rice paper wrappers; 1 1/2 cups julienned carrot; 1 1/2 cups julienned cucumber; 1 1/2 cups bean sprouts; 1 cup thinly sliced on bias green onions; 1/2 cup chopped marigolds; 1/2 cup chopped nasturtium; 1/4 cup coarsely chopped fresh mint; 1/4 cup coarsely chopped fresh cilantro

Servings: persons

1/2 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
1/4 cup chopped green onions
2 2.4-oz. pkg. mung bean threads
24 8 1/2-inch round rice paper wrappers
1 1/2 cups julienned carrot
1 1/2 cups julienned cucumber
1 1/2 cups bean sprouts
1 cup thinly sliced on bias green onions
1/2 cup chopped marigolds
1/2 cup chopped nasturtium
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro

1
To make Sauce: Whisk together vinegar, brown sugar, soy sauce, and cornstarch in saucepan.
2
Stir in garlic and ginger, and bring to a boil.
3
Reduce heat to medium-low, and simmer 3 minutes.
4
Cool; stir in green onions.
5
To prepare Rolls: Cook mung bean threads according to package directions.
6
Drain, rinse with cold water, drain again.
7
Fill 9-inch round cake pan with 1 inch hot water.
8
Soak 1 wrapper in hot water until softened.
9
Transfer to work surface, and pat dry.
10
Arrange 3 Tbs.
11
bean threads over center of wrapper.
12
Top with 1 Tbs.
13
each carrot, cucumber, and bean sprouts, then 2 tsp.
14
green onions, 1 tsp.
15
marigold, 1 tsp.
16
nasturtium, 1/2 tsp.
17
mint, and 1/2 tsp.
18
cilantro.
19
Fold bottom of wrapper over filling, fold in sides, and tightly roll up, burrito-style.
20
Repeat with remaining wrappers and filling.
21
Serve with Sauce.

2451

kcal

Calories

Fat

545

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup unseasoned rice or white vinegar, 2 Tbs. brown sugar, 4 tsp. low-sodium soy sauce, 1 tsp. cornstarch, and more.

Yes, Summer Rolls with Marigolds and Nasturtiums falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Rolls with Marigolds and Nasturtiums

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions