May 8, 2017
Garden of Eden Spring Rolls
Freshen up your next mealtime spread with these Garden of Eden Spring Rolls.
Not only are they a feast for the eyes, these spring rolls provide a wealth of wellness, including vitamin C, potassium, folate and more, thanks to its abundant mix of leafy greens and edible flowers.
“Spinach and other dark leafy greens are an excellent source of fiber, folate and vitamins C and K,” says Lianne Metcalf, a registered dietitian with the Hawaii Pacific Health 360º Weight Management Center at Pali Momi Medical Center.
“The more color you have on your plate, like with the addition of edible flowers, the more likely you are to consume beneficial compounds such as antioxidants and phytochemicals, known mostly for their anti-cancer and anti-atherogenic properties,” Metcalf adds.
Add even more nutritional goodness and an extra pop of color to your garden wraps with other fillings, such as fresh bean sprouts, thinly sliced purple cabbage and finely grated carrot.
Garden of Eden Spring Rolls
Recipe courtesy of Once Upon a Plate by Mari
1 7-ounce package rick sticks (or bean thread noodles)
4 cups Napa cabbage, very thinly sliced
2 cups baby spinach leaves, thinly sliced, tough stems removed
3 tablespoons cilantro leaves, stems removed
1/4 cup fresh mint, sliced
1/4 cup fresh Thai or Italian basil leaves, thinly sliced, stems removed
2 scallions, both white and green parts, thinly sliced on the diagonal
1 1/2 cups edible, organic flowers, stems removed
18 spring roll wrappers (Tapioca or rice flour wrappers)
Notes: Have ready a sealable/air-tight container, bottom lined with damp paper towels. Have a couple of additional wet paper towels (or lettuce leaves) ready to place over the finished spring rolls as you assemble them to keep them from drying out.
1. In a medium-size saucepan, bring 2 quarts water to a boil. Add noodles and cook for 3 minutes, stirring a few times to assure the noodles are submerged and cook evenly. Drain well, rinsing under cold water until noodles are cold.
2. Set up assembly area on flat work surface; place a clean kitchen towel on the surface.
3. Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients evenly. Set aside near your assembly area.
4. To soften the spring roll wrappers: Fill a large pan (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water. Place one wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable.
5. To assemble: Lay the wrapper out on the towel. Place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper. Roll the edge nearest you over the top of the ingredients, then pull back slightly to secure the ingredients in the fold. Bring the right side over to the middle, then the left side over to the middle, then roll up tightly to form the spring roll (as if making a burrito).
6. Place in prepared container lined with damp paper towel (or lettuce leaf). Cover spring roll with another wet paper towel or lettuce leaf. Continue the process with remaining spring rolls.
7. Spring rolls are best served fresh, but can keep in the refrigerator for one to two days.
Nutritional information per serving (1 spring roll):
Calories: 80; Carbohydrates: 18g; Protein: 1g; Total Fat: 0g; Cholesterol: 0mg; Dietary Fiber: 1g; Sodium: 54mg