Nasturtium Spring Rolls – Total Cooking Time – 45 minutes Serves-2-4-Vegan-GF
This bright, satisfying, yet light lunch keeps you going through your afternoon, or you can use it as an appetizer to a favorite Thai dinner entree or even pho. Nasturtium spring rolls with Thai peanut sauce are perfect for any warm spring or summer afternoon or evening. Easy to make, the nasturtium packs a punch that is unexpected in a spring roll. They are so pretty you may not want to eat them, but they are equally as delicious!
Ingredients for Nasturtium Spring Rolls
10 to 15 nasturtium blossoms from your Growing Dome
½ bunch green onions
½ bunch cilantro
1 3.75 oz package bean thread glass noodle
1 package spring roll rice paper wraps (you need at least 6, extras in case they break)
½ cup natural organic peanut butter (you can use tahini or almond butter for allergies)
¼ cup tamari
¼ cup lime juice (freshly squeezed)
¼ cup unsweetened lite coconut milk
1 tsp sriracha
¼ cup cilantro
¼ cup basil
3-6 cloves garlic, chopped
For the spring rolls
Soak rice noodles in lukewarm water for 15 to 20 minutes or until al dente. One by one, soak the rice paper on a plate with half an inch of water in it until it is completely transparent and formable. You’ll need to do one after the other, and do not add more than one wrap to the water. Snip the ends of the nasturtium so they will not poke out of the rice paper. Place each nasturtium face down. We used three, placed across rice paper on a separate dry plate. This makes it easier to wrap them tightly. Add glass noodles the length of the rice paper along with green onion and cilantro, then fold ends and wrap. You may have a couple that don’t make the grade, so make sure you have a few extra on hand. Check to ensure that your rice paper doesn’t have any cracks in the seams, and make sure to tuck the edges in. You will be able to make about six spring rolls. Set aside or chill.
For the Thai peanut dipping sauce
Add peanut butter, juice the limes, add chopped garlic, coconut milk, tamari, cilantro, basil, and sriracha to a food processor or blender. Blend until smooth. You may have to add a little extra coconut milk or a couple tablespoons of water so it will pour out of the mixer. Voila! This is the only peanut sauce recipe you need.
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