Fresh Herbed Spring Rolls
Fresh, colorful spring rolls packed with crisp vegetables, herbs, and edible flowers. Serve with cilantro–peanut or soy–lime dipping sauce.
Ingredients
- 1 package 8-inch round spring roll skins
- 1⁄2 cup finely shredded cabbage
- 1⁄3 cup finely shredded carrots
- 1⁄3 cup fresh mung bean sprouts
- 1⁄3 cup sliced scallions
- 1⁄3 cup finely sliced green peppers
- 1⁄3 cup finely sliced red peppers
- 1⁄4 cup small leaves of basil, sage, tarragon or other favorite herbs
- 2 tablespoons nasturtium or calendula flowers
Instructions
- Finely chop all vegetables and toss lightly in a large glass bowl with noodles if using.
- Wash and dry herbs and flowers and keep in a separate bowl.
- Immerse one spring roll skin at a time in a shallow bowl of warm water until softened, at least 20 seconds. Remove and place on a flat surface.
- Place about ⅓ cup vegetables on the skin, leaving a 2-inch border at the bottom. Fold bottom up over filling. Fold in left and right sides. Roll tightly to close.
- For a decorative look, place flowers and herb leaves on the skin first so they show through, then cover with the ⅓ cup vegetables and roll.
- Cover completed rolls with damp paper towels and wrap tightly in plastic until serving. Refrigerate. Garnish the serving dish with leftover herbs and flowers.
- Serve with a cilantro–peanut sauce or soy sauce with lime and hot pepper.
