Summer Rolls with Marigolds and Nasturtiums

Name: Summer Rolls with Marigolds and Nasturtiums
Ingredients: 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

Summer Rolls with Marigolds and Nasturtiums was pinched from <a href="http://www.vegetariantimes.com/recipe/summer-rolls-with-marigolds-and-nasturtiums/" target="_blank">www.vegetariantimes.com.</a>

"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...."

INGREDIENTS

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Sauce

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½ cup unseasoned rice or white vinegar

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2 Tbs. brown sugar

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4 tsp. low-sodium soy sauce

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1 tsp. cornstarch

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2 cloves garlic, minced (2 tsp.)

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1 tsp. minced fresh ginger

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¼ cup chopped green onions

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Rolls

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2 2.4-oz. pkg. mung bean threads

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24 8½-inch round rice paper wrappers

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1 ½ cups julienned carrot

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1 ½ cups julienned cucumber

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1 ½ cups bean sprouts

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1 cup thinly sliced on bias green onions

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½ cup chopped marigolds

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½ cup chopped nasturtium

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¼ cup coarsely chopped fresh mint

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¼ cup coarsely chopped fresh cilantro

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