Flowers in your Spring Roll...Garden of Eden I say

What you will need:

1 - 7 ounce package rick sticks (or bean thread noodles)*

4 cups very thinly sliced Napa cabbage

2 cups baby spinach leaves, thinly sliced (tough stems removed)

3 tablespoons cilantro leaves (stems removed)

1/4 cup sliced fresh mint

1/4 cup  thinly sliced fresh Thai or Italian basil leaves (stems removed)

2 scallions, thinly sliced on the diagonal (both white and green parts)

1 1/2 cups edible, organic flowers, stems removed

18 spring roll wrappers (Tapioca or rice flour wrappers)*

Other fillings that you might like to swap for those listed above:

Fresh Bean Sprouts

Green Cabbage, very thinly sliced

Finely grated carrot

Preparation: 

In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes.

Drain well, rinsing under cold water until noodles are chilled.

Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly.

To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water.  Place one spring wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable. 

To assemble: Lay the wrapper out on the towel; place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper; then roll up tightly to form the spring roll (as if making a burrito).

Serve with your favorite Peanut Dipping Sauce 

This is easily made using edible flowers and will add a special touch to your dinner buffet.

This is the full recipie

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