Tokyo Bekana is a mild tasting green in the brassica rapa family which is equally good eaten cooked or raw. Because of its mild flavor and beautiful bright green color, it is often used like a lettuce in salads or in spring rolls. It’s also delicious in a stir-fry like its brassica cousins.
Vegetarian Spring Rolls with Peanut Sauce
Serves: 4-6 rolls
1 bunch Tokyo Bekana, trimmed and washed
2 medium carrots, peeled and cut into thin batons
1 medium Mediterranean cucumber, peeled and cut into thin batons
1 cup bean sprouts, or sprouts of choice
½ bunch basil, picked
4 sprigs mint, picked
½ bunch cilantro, picked
4-6 rice spring roll wrappers
1 pkg rice vermicelli noodles cooked to package directions and drained
¾ c. organic creamy peanut butter
¼ c. water
2 TBS soy sauce
Juice of 1 lime
2 cloves garlic, peeled and pounded
1 TBS sesame oil
2 TBS sugar or honey
¼ t cayenne
- Arrange all vegetable and herb ingredients so they are easily accessible.
- Soak one rice round for 20 seconds in warm water and carefully unfold and place on a clean towel.
- Begin with Tokyo Bekana, placing it in the wrapper to cover, leaving a margin at the right and left edges and the top.
- Then place the other ingredients so that they will fill but not burst the roll.
- Begin rolling and tuck the ends in like a burrito. Continue rolling, coaxing the ingredients inside the roll. The end should stick to the roll, sealing it. The first couple take practice and are really fun to do with the kids!
- Place on a plate covered with a towel in the refrigerator. Let chill before eating.
- For the dipping sauce: Combine all ingredients in a Cuisinart or mixer and blend until smooth. Taste for salt, sweetness, and acidity.