For my edible flowers I used foraged glacier lilies. These spring rolls are a delicious, cold summer meal with or without the addition of flowers. A wide variety of edible flowers will work, from pansies, violets, nasturtiums, to even the common dandelion. I do not recommend foraging without doing thorough research on the plants, the proper ways to harvest and the areas you can harvest them in. For example, I was on private land with permission to gather the glacier lilies- harvesting them on public land is illegal. Please forage responsibly, respectfully and ethically.
Edible Flower Summer Rolls
(Makes about 12 rolls)
Recipe by Tati Culver
- One 8-oz package of thin rice vermicelli noodles
- One package of clear rice paper spring roll wraps
- 1 cup cilantro, stems removed and leaves torn
- 1/2 cup fresh mint, stems removed and leaves chopped
- 3 cups julienned vegetables of choice; I used carrots, bell pepper, snap peas and cucumbers
- 2 cups protein of choice; I used cooked shrimp; cooked chicken or tofu would be nice as well
- 1/2-1 cup edible flowers, about one large flower per roll, or two to three smaller flowers per roll
Serve with your choice of homemade or pre-bought dipping sauce. I enjoy Vietnamese peanut sauce, hoisin, sweet chili and more!
Cook rice noodles according to instructions on the package and immediately run under cold running water until fully cool; drain and set aside.
Prepare your herbs and mix the two together.
Set all ingredients in individual piles around a clean cutting board to create a rolling station.
Fill a large bowl with hot water – as hot as your hands can comfortably stand. Throughout the process you may need to refresh this hot water – lukewarm water will not work. Fully submerge one spring roll wrapper, for 1-2 minutes, until the wrapper has just started to crinkle/ soften – not fully softened. If you over-soak your wrappers they will be very difficult to work with and prone to tearing.
Remove the wrapper from water and stretch out evenly on the cutting board.
Assemble your edible flowers directly in the middle, gently pressing into the paper. You want to arrange them so that the flower is facing the wrapper as this makes for a beautiful visual in your finished summer roll.
Top with a small handful of rice noodles, a thin layer of protein & each veggie, and sprinkle with fresh herbs. Tuck each side snugly over your fillings, and then flip the bottom part of the wrapper over your fillings, gently pushing inward and snugly roll the wrapper.
Transfer to a plate – I like to lightly oil the plate with sesame oil to prevent sticking, although any neutral oil will work. You also want to avoid having your assembled spring rolls touching each other on whatever dish you’re serving them on or the wrappers will stick, dry and rip.
Serve with the dipping sauce of your choice.
