Rice paper spring rolls are an ideal way to show off a harvest of edible flowers. Teamed with crunchy sprouts and spring vegetables, they are fun to make and fabulous to look at. 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. “I like to incorporate familiar dishes or items and to show people how we can tweak them using what we’ve picked or foraged,” says Roushanna whose showstopping carrot cake topped with edible flowers is as utterly delicious as it looks.
CRYSTAL RICE PAPER SPRING ROLLS •
6 x rice paper spring roll wrappers
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1 x bowl of water
A selection of edible flowers
1 x avo, sliced
sprouts
1/2 cup red cabbage, sliced
METHOD: With all your ingredients at hand, soak a rice paper wrapper in the bowl of water until soft. Place on a wooden board and fill with ingredients. Remember to work backward in terms of how you want the design to come out. I start with the pretty flower petals first and then layer with veg. Fold the top and bottom sides over the filling and then fold the left side and then the right until you have a snug package. Serve with a sweet chili dipping sauce.
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½ cup carrots, julienne
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½ cup sweet peppers, julienne
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