Managing Microgreens: Shrimp and Microgreen Wraps

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

<em>Serves 4 as an appetizer</em>
<p>Here, microgreens replace lettuce in these nontraditional Asian spring rolls.</p>
<p>8 rice paper wrappers*<br />
1 large bowl of very warm water<br />
1/4 cup red pickled ginger, julienne*<br />
1 1/2 tablespoons toasted sesame seeds or black sesame seeds<br />
1/2 pound cooked medium shrimp, shelled and deveined<br />
1/2 cup cilantro microgreens or coarsely chopped tender young cilantro<br />
1/4 cup mint leaves (optional)<br />
2 1/2 cups mixed mild microgreens: tat-soi, mizuna, beets, and chard<br />
Nuoc Cham (recipe follows)</p>
<p>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.</p>
<p>2. Layer some of each ingredient through the greens down the center of the wrapper.</p>
<p>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.</p>
<strong>Nuoc Cham</strong>
<p>Use fish sauce for a Vietnamese flavor; however, the soy sauce alternative is equally delicious.</p>
<p>2 tablespoons fresh lime juice<br />
3/4 teaspoon crushed red pepper<br />
1 1/2 teaspoons honey<br />
1/2 cup warm water<br />
1 1/2 teaspoons toasted sesame oil*<br />
1 tablespoon fish sauce* or 1 1/2 teaspoons soy sauce</p>
<p>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.</p>
<p>*Available in Asian markets and in some supermarkets</p>
<p>Click here to read the original article, <a href=””>Managing Microgreens</a>.</p>
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<p>Debbie Whittaker, a frequent contributor to The Herb Companion, demonstrates her healthy cooking style as the Herb Gourmet in Denver, Colorado.</p>

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