Spring Rolls
These can be served raw, retaining the fresh and crisp flavor of spring vegetables.
INGREDIENTS | MAKES 2 DOZEN ROLLS
2 cups wild greens, chopped (peppergrass, heal-all, oxeye daisy, chickweed, dandelion)
6 wild onions (marinated overnight in sugar water)
½ teaspoon ginger, grated
1 carrot, grated
¼ teaspoon finely minced mint leaves
1 tablespoon lime juice
1 tablespoon soy sauce
Spring roll wrappers
Hot water for dipping wrappers
1. In a large bowl, combine greens, vegetables, ginger, and mint leaves. Add lime juice and soy sauce, mixing well.
2. Dip wrappers into hot water and hold until soft and pliable, about 10 seconds.
3. Spoon 1 tablespoon mixture onto wrappers and roll.
Marinated Wild Onions and Garlic
The strong smell and taste of wild onions and wild garlic can be mellowed by marinating them in sugar water. Layer them in a jar with onions or garlic on the bottom layer. Sprinkle sugar over the bulbs and continue to layer. Add enough water to cover the bulbs and let sit overnight.
