A floral take on rice paper spring rolls, adding aromatic flowers to a mix of spring vegetables and sprouts elevates these Asian-inspired offerings into mouthwatering eye candy.
bowl of water
a selection of edible flowers
a variety of sprouts
1 avocado, sliced
½ cup red cabbage, sliced
½ cup carrots, julienned
½ cup sweet peppers, julienned
- With all your ingredients at hand, soak a rice paper wrapper in the bowl of water until soft. Place on a wooden board and and fill with ingredients.
- Remember to work backward in terms of how you want the design to look. I start with the pretty flower petals first and then layer with vegetables.
- Fold the top and bottom over the filling; then fold in the left side and the right side, until you have a snug package.
- Serve with a sweet chilli dipping sauce.
To store flowers for use out of season, pick flowers and dry them on a paper covered tray in a sunny windowsill. Once completely dry, store them in an airtight jar or container in a cool dark place.
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