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!