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.
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