Summer Rolls with Marigolds and Nasturtiums

• 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 8 1/2-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.
2. Stir in garlic and ginger, and bring to a boil.
3. Reduce heat to medium-low, and simmer 3 minutes.
4. Cool; stir in green onions.
5. To prepare Rolls: Cook mung bean threads according to package directions.
6. Drain, rinse with cold water, drain again.
7. Fill 9-inch round cake pan with 1 inch hot water.
8. Soak 1 wrapper in hot water until softened.
9. Transfer to work surface, and pat dry.
10. Arrange 3 Tbs.
11. bean threads over center of wrapper.
12. Top with 1 Tbs.
13. each carrot, cucumber, and bean sprouts, then 2 tsp.
14. green onions, 1 tsp.
15. marigold, 1 tsp.
16. nasturtium, 1/2 tsp.
17. mint, and 1/2 tsp.
18. cilantro.
19. Fold bottom of wrapper over filling, fold in sides, and tightly roll up, burrito-style.
20. Repeat with remaining wrappers and filling.
21. Serve with Sauce.

rice, brown sugar, soy sauce, cornstarch, garlic, fresh ginger, green onions, mung bean threads, rice, carrot, cucumber, bean sprouts, onions, marigolds, fresh mint, fresh cilantro

Taken from www.vegetariantimes.com/recipe/summer-rolls-with-marigolds-and-nasturtiums/ (may not work)