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Stephanie Nass

Flower Spring Rolls

vegetable vegetarian vegan spring rolls with carrots scallions red cabbage and edible flowers

INGREDIENTS: 

  • 10 rice paper spring roll wrappers
  • Deep plate with warm water
  • 10-20 edible flowers
  • 1 cup shredded carrots
  • 1 cup sliced scallions
  • 1 cup shredded red cabbage

DIRECTIONS:

  • Soak first rice paper wrapper in warm water - about 15 seconds each side until the wrapper is completely soft.
  • On a clean cutting board, lay the wrapper out flat.
  • Put the edible flower in the center of the wrapper, faced downward. (It will be outward, once the roll is rolled.) 
  • Layer the vegetables in the shape you want the roll to be. 
  • Fold one side of the wrapper toward the opposite side.
  • Wrap the opposite side so the fillings are snug.
  • Trim the top and bottom, so there is not too much gummy paper excess wrapper. 
  • Fold the top and bottom into the middle. 
  • If not serving immediately, store with a damp paper towel on top of the rolls.
  • Enjoy!
Optional: Serve with a soy peanut sauce.

 

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