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.

No additional tips available.

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

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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.

Summer Rolls with Marigolds and Nasturtiums

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