Cool down and refresh with these Edible Flower Spring Rolls, the prettiest and most enjoyable way to eat the rainbow!
Course Appetizers, Main Dishes, Side Dishes, Snacks
Cuisine Thai, Vietnamese
Keyword pretty spring rolls, spring rolls, Thai spring rolls, vegan spring rolls, vegetable spring rolls, vegetarian spring rolls, Vietnamese spring rolls
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.