You can eat these colorful spring rolls. They are filled with vermicelli noodles, shredded carrots, cucumber, and a variety of colorful flowers. The homemade dipping sauce has just the right amount of sweet, savory, and sour flavors, and the fresh herbs and lettuce make the dish bright and crunchy.
Ingredients: 8 spring roll wrappers. 1 cup cooked vermicelli noodles. 1 cup shredded carrots. 1 cup shredded cucumber. 1 cup mixed edible flowers such as pansies, nasturtiums, and violets. 1/2 cup fresh cilantro leaves. 1/4 cup mint leaves. 1/4 cup Thai basil leaves. 8 lettuce leaves. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon grated ginger. 1 teaspoon minced garlic. Water for sealing the rolls.
Instructions: In a large bowl, mix together cooked vermicelli noodles, shredded carrots, shredded cucumber, mixed edible flowers, cilantro leaves, mint leaves, and Thai basil leaves. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dipping sauce. Prepare a clean, flat surface for rolling the spring rolls and a shallow dish of warm water. Dip one spring roll wrapper into the warm water for a few seconds until it softens. Lay the softened wrapper flat on the surface. Place a lettuce leaf in the center of the wrapper. Spoon a portion of the noodle and vegetable mixture onto the lettuce leaf. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling ingredients. Serve the spring rolls with the prepared dipping sauce.
Prep Time: 20 minutes
Cook Time: 0 minutes
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