Summer Wild Edibles: Ricepaper Rolls Made from (Mostly) Backyard Greens!

A few weeks ago, I went to visit one of my oldest friends at her home in upstate New York where she lives with her husband, runs environmental programs at a state park and is expecting her second child. I always learn something new when I’m spending time with Liz, and this was no exception. We gathered wild edible greens from her property and made an Asian-inspired but hyperlocavore meal that we all really enjoyed – even Liz’s four-year-old son.

After a several-hour long sunbathe/chat in her backyard, Liz led the way in collecting greens for the dinner she had in mind. We wandered around her yard, garden, and into the edges of the nearby woods, but not very far, and gathered the following: Virginia Water Leaf, Dandelion leaves and flowers, Violet, Garlic Mustard, and Chives.

Gathering Virginia Water Leaf near the stream the runs through the woods at the edge of the property.

After picking the dandelion leaves, chives and garlic mustard (taking the smaller, younger leaves over the older, tougher ones), all of which I was familiar with, I wondered aloud whether or not there was something mild and ‘lettucey’ we could find to mix in. Liz remembered the water leaf, so we added it to the mix. It has a wonderful, mild flavor that acted as a filler and highlighted the flavors of the other greens.

We found mustard greens growing near a rock right in the middle of the backyard; easy picking!

Of course, whenever picking wild plants, it’s important to know what you are choosing; have a good guide handy or someone who knows what they are choosing. Having grown up in New York State, I know quite a few plants by sight, and Liz is an expert, but do be careful when you are outside your home range or have never picked plants in the wild before.

Liz prepares the wild edible rolls; note dandelion flower petals being added to the greens mix here.

We added dandelion petals (pull them from the base of the flower, don’t put the whole head in your salad). This makes for a pretty bit of yellow color and a mild flavor. After picking through the greens, we prepared the rice paper by soaking them (whether you have to soak them or not depends on what kind you pick up). Then we placed a combination of greens and some shredded carrot on the large round paper roll. We also added some tofu in the very middle before rolling them up, burrito-style.

Rolls and dipping sauce, before cutting (and eating).

I made up a sauce that included some rice wine vinegar, hoisin sauce and peanut butter, as well as sesame oil, which I just mixed until it tasted right. Here’s an actual recipe for the typical peanut dipping sauce that typically goes with summer rolls. Or you can always buy a prepared sauce.

Clearly, this is kid-friendly food – just look at that smile on his face!

Liz whipped up a batch of rice noodles and we threw another batch of peanut sauce on them, simple and easy. This made it a gluten-free meal, as well as being vegan, kid-friendly, and totally delicious.

Our finished (delicious) wild edible rolls.

Rice pasta with a simple peanut-hoisin sauce.

I definitely chowed down!