Summer Rolls with Marigolds and Nasturtiums


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.

  • serving (1 roll and 1/2 tsp. sauce)Servings



  • 1/2 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
  • 1/4 cup chopped green onions


  • 2 2.4-oz. pkg. mung bean threads
  • 24 81/2-inch round rice paper wrappers
  • 1 1/2 cups julienned carrot
  • 1 1/2 cups julienned cucumber
  • 1 1/2 cups bean sprouts
  • 1 cup thinly sliced on bias green onions
  • 1/2 cup chopped marigolds
  • 1/2 cup chopped nasturtium
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped fresh cilantro


1. To make Sauce: Whisk together vinegar, brown sugar, soy sauce, and cornstarch in saucepan. Stir in garlic and ginger, and bring to a boil. Reduce heat to medium-low, and simmer 3 minutes. Cool; stir in green onions.

2. To prepare Rolls: Cook mung bean threads according to package directions. Drain, rinse with cold water, drain again.

3. Fill 9-inch round cake pan with 1 inch hot water. Soak 1 wrapper in hot water until softened. Transfer to work surface, and pat dry. Arrange 3 Tbs. bean threads over center of wrapper. Top with 1 Tbs. each carrot, cucumber, and bean sprouts, then 2 tsp. green onions, 1 tsp. marigold, 1 tsp. nasturtium, 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.

Nutrition Information

  • Serving Size: Makes 24 rolls
  • Calories: 69
  • Carbohydrate Content: 15 g
  • Protein Content: 2 g
  • Sodium Content: 47 mg
  • Sugar Content: 3 g