These edible flower spring rolls are a fairly common recipe minus the flowers of course. But, wrapping up a sprinkling of pretty petals makes their presentation irresistible.  Seriously, serve these at your next garden party and everyone will think you are a rock star chef. We won’t tell them how easy it is.

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  • Author: Liz Sloan
  • Prep Time: 45 Minutes
  • Total Time: 45 minutes
  • Yield: 8 Rolls 1x


Adapted from Cookie and Kate




2 ounces rice vermicelli noodles

1 teaspoon toasted sesame oil

¼ teaspoon fine sea salt

1 cup torn butter lettuce, ribs removed

1 cup very thinly sliced red cabbage

2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler

2 medium jalapeños, ribs and seeds removed, thinly sliced

¼ cup thinly sliced green onions

¼ cup roughly chopped fresh cilantro

Edible flowers

8 sheets rice paper (spring roll wrappers)

Nước chm Dipping Sauce

¼ cup fish sauce

¼ cup sugar

cup water

2 Tablespoons lime juice – – freshly squeezed (about half a lime)

2 teaspoons rice wine vinegar – – see Note 3

1 clove garlic – – finely diced

1 small Thai chili pepper – – finely diced

1 Tablespoon shredded carrot

1 teaspoon chili garlic sauce – – (optional

Peanut Sauce

cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons reduced-sodium tamari or soy sauce

2 tablespoons honey or maple syrup

1 tablespoons toasted sesame oil

2 cloves garlic, pressed or minced

2 to 3 tablespoons water, as needed


To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.

Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion and cilantro in a small bowl, and stir.

Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

Leaving about 1 inch of open rice paper around the edges, scatter edible flowers over the paper, cover the lower third of the paper with a piece or two of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot and jalapeño. Sprinkle generously with the herb mix.

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

To make the dipping sauce: Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.

Serve the spring rolls with dipping sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.

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