Managing Microgreens: Shrimp and Microgreen Wraps

Microgreens replace lettuce in these nontraditional Asian spring rolls.


| March/April 2000



04-00-058-micros-5.jpg

Rolled up into spring rolls in place of lettuce, microgreens give the Thai staple new zest.

Serves 4 as an appetizer

Here, microgreens replace lettuce in these nontraditional Asian spring rolls.

8 rice paper wrappers*
1 large bowl of very warm water
1/4 cup red pickled ginger, julienne*
1 1/2 tablespoons toasted sesame seeds or black sesame seeds
1/2 pound cooked medium shrimp, shelled and deveined
1/2 cup cilantro microgreens or coarsely chopped tender young cilantro
1/4 cup mint leaves (optional)
2 1/2 cups mixed mild microgreens: tat-soi, mizuna, beets, and chard
Nuoc Cham (recipe follows)

1. Immerse one wrapper in the water for 20 seconds or until it becomes limp, then carefully transfer it to a plate. Soak another wrapper while you fill the first one.

2. Layer some of each ingredient through the greens down the center of the wrapper.

3. Fold one corner up over the greens, fold in the two adjacent corners, and roll up the wrapper, enclosing the filling. Repeat with the remaining wrappers. Serve with a bowl of Nuoc Cham for dipping.





elderberry, echinacea, bee hive

MOTHER EARTH NEWS FAIR

Feb. 17-18, 2018
Belton, Texas

Sit in on dozens of practical workshops from the leading authorities on Natural Health, Organic Gardening, Real Food and more!

LEARN MORE