Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

• Leaves: Sourgrass features trifoliate leaves, with each stem supporting three heart-shaped leaflets, much like clover.

• Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

• Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

• Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

Sourgrass Spring Rolls are a light and refreshing appetizer that combines the vibrant flavors of fresh vegetables, tofu, and sourgrass leaves wrapped in delicate rice paper. These spring rolls are not only healthy and nutritious but also customizable to suit your taste preferences. Serve them with a sweet chili dipping sauce, which adds a perfect balance of sweetness, tanginess, and spice to the dish.

Ingredients:

• 8 rice paper spring roll wrappers

• 1 cup shredded carrots

• 1 cup shredded cabbage

• 1 cup thinly sliced cucumber

• 1 cup thinly sliced bell peppers (any color)

• 1 cup firm tofu, thinly sliced or julienned

• 1 cup sourgrass leaves, washed and dried

• Optional: cooked rice noodles, cooked shrimp, or cooked chicken strips for added protein

For the Sweet Chili Dipping Sauce:

• 1/4 cup sweet chili sauce

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon lime juice

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• Optional: pinch of red pepper flakes for extra heat

Instructions:

1. Prepare Ingredients: Prepare all vegetables and tofu as indicated, ensuring they are thinly sliced or julienned for easy rolling. If using cooked rice noodles, shrimp, or chicken, ensure they are ready to use.

2. Soften Rice Paper Wrappers: Fill a shallow dish or large bowl with warm water. Soak one rice paper wrapper at a time in the warm water for about 10-15 seconds until soft and pliable.

3. Assemble Spring Rolls: Lay the softened rice paper wrapper flat on a clean work surface. In the center of the wrapper, place a small handful of shredded carrots, cabbage, cucumber, bell peppers, and tofu. Add a few sourgrass leaves on top of the vegetables and tofu. If using, add a small amount of cooked rice noodles, shrimp, or chicken.

4. Roll the Spring Rolls: Fold the sides of the wrapper over the filling, then tightly roll it up like a burrito. Repeat the process with the remaining rice paper wrappers and filling ingredients until all are used.

5. Prepare Dipping Sauce: For the dipping sauce, whisk together sweet chili sauce, soy sauce, rice vinegar, lime juice, minced garlic, minced ginger, and optional red pepper flakes in a small bowl until well combined.

6. Serve: Arrange the sourgrass spring rolls on a serving platter and serve with the sweet chili dipping sauce on the side for dipping.

Join Our Foraging Classes & Explore More

Curious about more ways to use wild ingredients like sourgrass? Our foraging classes at forageSF offer hands-on learning and in-depth knowledge. For additional sourgrass recipes, grab a copy of The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!