Check out this great article from our friends at The Assembly as we continue to celebrate 50 years of co-operation in 2025!

Total Time: 25 minutes | Servings: 4-6

Ingredients

• 1 teaspoon lemon juice (plus more for avocado)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 teaspoons ginger, grated
• 1 medium red bell pepper, thinly sliced
• 1 small carrot, shredded
• 1 medium yellow bell pepper, thinly sliced
• 2 large scallions, sliced
• 1 cup shredded red cabbage
• 8 ounces baked tofu, cut into 16 long, rectangular
• 1 large avocado, sliced
• 1 cup fresh pea sprouts or microgreens
• 8 pieces rice paper wrappers

Peanut Hoisin Sauce

• 1/4 cup smooth peanut butter
• 3 tablespoons hoisin sauce
• 1 teaspoon sriracha sauce 
• 2 tablespoons water

Preparation

• In a medium bowl, combine the lemon, sugar, salt and ginger, then add the carrots and toss to coat. Reserve.
• Drizzle a few drops of lemon on the avocado to prevent browning.
• Fill a baking pan with an inch of warm water. Spread a clean kitchen towel on a cutting board or counter next to the water. Have a platter ready for the finished rolls and paper towels to cover the rolls.
• To assemble rolls, submerge a rice paper sheet in water and gently press down. Transfer immediately to the towel. The paper will still be firm but will soften quickly.
• Place two slices of tofu across the rice paper, about 1½ inches from the edge closest to you, leaving 1½ inches bare at the left and right. Place rows of the prepared vegetables above the tofu using about 2 tablespoons of each. First red peppers, carrots, yellow peppers, scallions, red cabbage, then a slice of avocado, about 1½ inches from the far edge. Sprinkle with sprouts or microgreens.
• Fold the wrappers in from the sides, up from bottom, then roll up. Put on the platter and cover with a wet paper towel. If serving in more than an hour, wrap tightly in plastic.
• For the sauce, in a medium bowl, stir peanut butter, hoisin and sriracha. Stir in 2 tablespoons water, until smooth (stir in more if needed). Serve with rolls.

Nutritional Information

• 230 calories, 13 g. fat, 0 mg. cholesterol, 580 mg. sodium, 23 g. carbohydrate, 5 g. fiber, 11 g. protein

Zero-waste shopping has been trendy for years now, and it's a trend that *should* go viral. At Deep Roots Market, it is very easy to reduce your packaging waste by shopping in the co-op's extensive bulk department. As a fun history tidbit, Deep Roots started as a bulk-buying club in the dorms of Guilford College. We have stayed true to our roots by having the *best* bulk section in the Triad.

Yes, that is an astonishing 360 items available in Bulk! 

How to shop bulk:

1. You can bring your own container (bag/jar/etc.) from home. Write the weight (tare) on the container. Write the PLU # on the container. Fill it up!
2. There are paper bags located in the bulk department. Write the PLU # on the bag. Fill it up! 

Why shopping bulk is good for the planet: 

1. Eliminating Packaging Waste: Bulk goods come to the co-op in 25-50# paper bags. Packaged goods get repacked into smaller portions (often being packed in plastic) & packed into boxes. When you shop bulk you can use your own container or use paper bags.
2. Reducing Transportation:
Bulk goods: Packed in 25-50# bags > Sent to warehouses > Sent to Grocery stores
Packaged goods: Bulk goods are sent to companies > Items get repackaged into smaller portions & boxes > Sent to warehouses > Sent to Grocery Stores
3. Reducing Food Waste: When you shop bulk you can purchase *just the right amount* if you need ½ a cup of an obscure ingredient for a recipe, you can buy just that amount and not have a package of food sitting in your pantry unused.

Next time you are in the store take a walk through bulk, and don’t forget your reusable bags & jars!

Total Time: 30 minutes | Servings: 6

Ingredients

• 1 1/2 cups mango, pitted, peeled, and diced
• 1/4 cup diced canned tomatoes
• 1/4 cup red onion, minced
• 1 tablespoon jalapeno pepper, diced
• 1 tablespoon chopped garlic
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon smoked seasalt 
• 2 tablespoons fresh cilantro, minced
• Juice of 1 lime

Preparation

• To prepare salsa, toss mango, tomatoes, onion, jalapeno, garlic and cilantro in a mixing bowl with lime juice and season with salt and paprika. Salsa may be prepared up to a day in advance, to allow flavors to combine.

Serving Suggestion

• Complete the tropical theme with a Piña Colada, plantain chips and coconut flan or mango sorbet for dessert.

Greensboro City Council Recognizes Deep Roots Market for 50 Years of Service to the Community

At the March 2nd, 2026, Greensboro City Council Meeting, Deep Roots Market was honored to receive a special resolution commemorating the co-op's 50 years of service to Greensboro and its surrounding communities.

The resolution was presented by District 3 Councilmember April Parker and accepted with immense gratitude on behalf of the co-op by General Manager Matt Davis, Board President Drew Dix, Board Co-Vice President Spoma Jovanovic, and Board Members Cecelia Allen and Andrea Davidson.