Cool down and refresh with these Edible Flower Spring Rolls, the prettiest and most enjoyable way to eat the rainbow!
Spring rolls are one of those foods that’s partly enjoyable to eat because they’re so colorful and pretty. Always made with a variety of veggies, they display the rainbow and they taste great!
But what if there was a way to make them even prettier? That’s where edible flowers come in! Delicate little edible flowers totally take spring rolls up a notch. I like to layer the spring rolls with the flowers facing the outside to make the rolls extra vibrant!
These particular rolls are made with the flowers, radishes, green onion, red and yellow bell pepper, avocado, and cucumbers, so we’re truly working with the entire rainbow. Let’s dive in!
Here’s what you’ll need
We’re making these spring rolls with a veggie-packed list of goodies, along with fresh herbs and rice paper wrappers. For the sauce, we’re using an almond butter and soy sauce base to create a creamy, tangy, and totally perfect spring roll sidekick.
For the Spring Rolls
- Radishes: Start with 8 small radishes. I like to use a mandolin slicer to cut these real thin!
- Green Onions: About 5 green onions add zingy onion flavor, without overpowering the rolls.
- Cucumber: Use ½ of a large cucumber to add a refreshing crunch.
- Bell Pepper: I like to use ½ of a red pepper and ½ of a yellow for added color, but feel free to use just one color!
- Avocado: An avocado adds creaminess to the rolls.
- Fresh Herbs: As for fresh herbs, use ½ cup of roughly chopped basil, cilantro, and/or mint.
- Edible Flowers: Finally, the edible flowers! Use ½ cup, and keep them whole. You can usually find them in the produce section of your grocery.
- Wrappers: Lastly, you will need 9 rice paper spring roll wrappers.
For the Sauce
- Almond Butter: The sauce begins with 3 tablespoons of almond butter. This gives us a creamy, buttery final result.
- Soy Sauce: Next, throw in 1 tablespoon of soy sauce salty, umami flavor.
- Lime Juice: Add a slight zing with 1 tablespoon of fresh lime juice.
- Honey: Next, include 1 tablespoon of honey as a natural sweetener.
- Ginger: Add 1 teaspoon of grated ginger for a subtle sweet but spicy taste.
- Water: Finally, include 1 tablespoon of hot water to bring the sauce together.
How to make spring rolls with flowers
These spring rolls are made in 4 easy steps. We’ll begin by creating the sauce, and then we’ll slice the veggies, assemble them in the rolls, and serve! The whole process takes about 30 to 45 minutes, and no cooking is required!
Step 1: Prepare the sauce
First, combine all of the “sauce” ingredients in a small bowl. You can also use your favorite spring roll dipping sauce!
Step 2: Cut the veggies
Thinly slice all of the veggies into strips. A mandoline slicer makes this easy, especially for the radishes. The strips should be a little shorter than the length that you’ll want your finished spring rolls to be. Arrange the fillings near your work space.
Step 3: Arrange and roll
Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (I like to use a wet wooden board). Working quickly, stack the fillings on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. I like to place the flowers down first so that they show through the wrapper. Fold the sides of the rice paper over the mound, then gently roll.
Step 4: Serve
Cover the finished spring rolls in a damp paper towel until they’re ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.
Fresh spring roll variations
If you want to add extra ingredients to your spring roll recipe, I’ve got a few ideas for you. These really pack in the veggies, so you can’t go wrong with swaps or additional options — anything will taste great! Add as much or as little of these veggies as you’d like to make the spring rolls perfect for your taste!
- Carrots
- Cabbage
- Green bell pepper
- Sprouts
- Jalapeño
- Lettuce or kale
More refreshing recipes
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Ingredients
Spring Rolls
- 8 small radishes
- 5 green onions
- ½ cucumber
- ½ red bell pepper
- ½ yellow bell pepper
- 1 avocado
- ½ cup fresh herbs (like basil, cilantro, and/or mint) roughly chopped
- ½ cup edible flowers left whole
- 9 rice paper spring roll wrappers
Sauce
- 3 Tbsp almond butter 45 g
- 1 Tbsp soy sauce 15 mL
- 1 Tbsp lime juice 15 mL
- 1 Tbsp honey 15 g
- 1 tsp grated ginger 5 g
- 1 Tbsp hot water 15 mL
Instructions
- Sauce: Combine all “Sauce” ingredients in a small bowl (or use your favorite spring roll dipping sauce!)
- Prepare: Thinly slice all veggies into strips (a mandoline slicer makes this easy, especially for the radishes). They should be a little shorter than the length that you'll want your finished spring rolls to be. Arrange fillings near your work space.
- Roll: Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (I like to use a wet wooden board). Working quickly, stack fillings on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. I like to place the flowers down first so they show through the wrapper. Fold the sides of the rice paper over the mound, then gently roll.
- Serve: Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.
Jean says
Can you make the Edible Flower Spring Rolls the night before?
Sarah Bond says
These don’t store well once rolled, so I wouldn’t recommend it. You can cut everything the night before to make assembly quicker though!