Edible Flower Spring Rolls
Cool down and refresh with these Edible Flower Spring Rolls, the prettiest and most enjoyable way to eat the rainbow!
Servings: 3 servings
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.
Nutrition
Serving: 3spring rolls with sauce | Calories: 331kcal | Carbohydrates: 29g | Protein: 7.1g | Fat: 22.6g | Saturated Fat: 3.5g | Cholesterol: 0mg | Sodium: 316mg | Potassium: 733mg | Fiber: 8.5g | Sugar: 11.1g | Calcium: 60mg | Iron: 5mg
