Edible Flowers Spring Rolls
Source: https://frolicandfare.com
These spring rolls are bursting with color and flavor thanks to fresh, natural delicious ingredients, like fresh garden grown flowers. They’re perfect for any occasion– or just because you want something refreshing.
For inspiration, these are favorites:
- Nasturtium: Nasturtium has a mildly peppery flavor with an aroma reminiscent of mustard. It’s perfect for savory dishes like these summer rolls or a vibrant edible flower salad.
- Dianthus: Dianthus flowers are known for their slightly spicy aftertaste. They pair well with a savory dish like this one.
- Pansies: Pansies have a very mild flavor, similar to lettuce, which makes it perfect for a vegetable rich dish like this one.
- Tulip petals: The tulip flower is a member of the onion family. The petals of a tulip offer an an inviting texture, and flavor when added to a healthy and refreshing dish like this one.
- Butterfly pea flower: This vibrant blue flower really makes these rolls pop! Their flavor is very subtle, so they are added more for their flair than flavor.
- Herb flowers: Put your trimmings to work but adding your delicious herb flowers into these summer rolls.
Ingredients:
- 4 ounces Rice Vermicelli Noodles
- 12 8′-9′ rice paper rounds
- 1 cup fresh basil leaves
- 1 cup fresh cilantro leaves plus 1 tablespoon chopped
- 1 cup fresh mint leaves
- 1 cup English hothouse cucumber, cut into matchstick-size pieces
- 1 cup carrot, cut into matchstick-size pieces
- 16 small edible flowers
How to assemble:
Place vermicelli noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain and transfer to a large bowl of ice water to cool. Drain and set aside.
Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. I like to do this on a marble, wood, or plastic cutting board, which makes it easy to lift the delicate pliable rice paper for rolling. See FAQ below if you need to make these in advance for meal prep or entertaining.
First add your flowers one inch above the base of your rice paper in a line. Add a few leaves of each herb, cucumber, and carrot on top. Arrange a small handful of noodles on top. Fold bottom of rice paper over your fillings, then fold in ends and roll (like a burrito) into a tight cylinder. Transfer your roll, seam side down, to a platter. Repeat.
To serve, cut rolls in half on diagonal.
