Microgreens replace lettuce in these nontraditional Asian spring rolls.
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.
Use fish sauce for a Vietnamese flavor; however, the soy sauce alternative is equally delicious.
2 tablespoons fresh lime juice
3/4 teaspoon crushed red pepper
1 1/2 teaspoons honey
1/2 cup warm water
1 1/2 teaspoons toasted sesame oil*
1 tablespoon fish sauce* or 1 1/2 teaspoons soy sauce
Microwave the lime juice and red pepper for 20 seconds in a loosely covered glass or ceramic bowl. Stir in the honey and then the remaining ingredients.
*Available in Asian markets and in some supermarkets
Click here to read the original article, Managing Microgreens.
Debbie Whittaker, a frequent contributor to The Herb Companion, demonstrates her healthy cooking style as the Herb Gourmet in Denver, Colorado.
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