I was inspired to make spring rolls with edible flowers in them. I wanted the brightly colored petals to show through the thin rice paper wrapping and look really cool. But I have no patience and no edible flowers in bloom now. So I made spring rolls anyways.
package of spring roll wrappers (these are made from rice paper and even though they seem intimidating, they are really easy to work with)
cilantro flowers (or another edible flower if you have it!)
sriracha hot sauce
ground peanuts (unsalted)
Slice the vegetables into thin sticks. I think it’s a julienne cut.
Next, you’re going to take a shallow dish (I used a frying pan) and fill about half way with warm water. You want your dish to be large enough for the spring roll wrappers. Take one of the spring roll wrappers and immerse it into the water. it will take about 30 seconds and the texture with change significantly. It will become much more flexible, almost like fabric.
When this has happened, remove the wrapper and place on top of one of your hands. The wrapper will stick to itself, but you can gently unstick it if needed. Place your flower(s) on the wrapper first so they will be seen best from the outside. Then put the vegetables in a line in the middle of your palm (and the wrapper), sprinkle some ground peanuts and put a little hot sauce. Now you’re ready to wrap it. Fold in one side, then the other, then the bottom, then roll the whole thing up from the bottom. This is much easier to keep in your hand and not on a plate, but I put it on a plate for the photos.
That’s it, all done. Serve with more sriracha hot sauce for dipping. You can use any number of things for filling. Shredded meat, shrimp, noodles, leafy vegetables, really any vegetables, various herbs, sprouts. Use your imagination.