The days are getting noticeably longer, the temperature is getting noticeably higher, and the last bit of snow is quickly melting away. I couldn't be more thrilled that Spring is on its way. With the sun high and bright in the sky my thoughts quickly turn to the tasty, fresh salads and wraps that are often my lunch in the warmer months.Inspired by a weekend of absolutely gorgeous weather, and a rather large jar of freshly sprouted mung beans I threw together this quick and easy wrap to celebrate the first signs of spring.
Sweet and Spicy Sprouted Mung Bean Wraps
1 tsp mirin
2 tsp tamari
2 tsp hoisin sauce
2 tsp olive oil 1/4 tsp red chile sauce
1 1/2 cups sprouted mung beans
2 medium sized collard leaves
Optional garnish:
Alfalfa sprouts
shredded carrot
shredded broccoli
chopped peanuts
sunflower seeds
Remove tough stem from collard leaves, wash remaining leaves and set aside to dry. In a medium bowl whisk together mirin, tamari, hoisin, olive oil and chile sauce. Add bean sprouts to mixture and stir to combine well.
Lay out collard leaves and place half of bean sprouts in middle of each collard leaf. Top with additional toppings of choice. Fold collard leaves burrito style and secure with a toothpick.
Serves 2.
1 tsp mirin
2 tsp tamari
2 tsp hoisin sauce
2 tsp olive oil 1/4 tsp red chile sauce
1 1/2 cups sprouted mung beans
2 medium sized collard leaves
Optional garnish:
Alfalfa sprouts
shredded carrot
shredded broccoli
chopped peanuts
sunflower seeds
Remove tough stem from collard leaves, wash remaining leaves and set aside to dry. In a medium bowl whisk together mirin, tamari, hoisin, olive oil and chile sauce. Add bean sprouts to mixture and stir to combine well.
Lay out collard leaves and place half of bean sprouts in middle of each collard leaf. Top with additional toppings of choice. Fold collard leaves burrito style and secure with a toothpick.
Serves 2.
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