Modified from VT Marigold Nasturtiums recipe
Veggie Cilantro Mint Summer Rolls w/ Ginger Agave Sauce
Time: 15 Minutes
Yield: 24 Rolls
(16 Item Recipe)
Naturally RAW, Vegan ,Vegetarian & Gluten Free
2 Tbs. agave nectar
2 tsp. lime juice
1 tsp. cornstarch
2 cloves garlic, minced
1 tsp. minced fresh ginger
¼ cup chopped green onions
24 8½-inch round rice paper wrappers
1 ½ cups carrot, julienned
½ cup yellow squash, cut into fine thin strips
1 ½ cups sunflower sprouts
1 cup thinly sliced on bias green onions
2 2.4-oz. pkg. mung bean threads
¼ cup coarsely chopped fresh mint
¼ cup coarsely chopped fresh cilantro
Directions for Summer Rolls:
Cook mung bean threads according to package directions. Drain, rinse with cold water, drain again. In a 9-inch round pan fill with 1 inch hot water. Soak each wrapper in hot water softening each one. Take wrapper pat dry. On a clean work surface arrange 3 Tbs. bean threads over center of wrapper. Top with 1 Tbs. each carrot, cucumber, and sunflower sprouts, then 2 tsp. green onions, 1 tsp.squash, 1 tsp. red pepper, 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.
For an extra-elegant touch, you can replace the yellow squash with squash flowers.
For a beautiful presentation press a whole squash blossom flat against the rice paper wrapper before rolling.
The flower will show through the translucent wrapper. We made these and added asparagus sliced into small strips if large. If small then you can cut it in half or use the whole piece. Adds a delicious crunchy taste and texture to this delicious veggie wrap. Be creative using the veggies you have on hand. You can mix and match any combination of your favorites to make a wonderfully healthy and delicious wrap.