I’ve been dreaming about this making this recipe for years & the time is finally here! This spring roll recipe is perfect for a warm spring or summer day, which is just starting to show up. They are also wonderful to take to work with you, on a family picnic at the beach, or right in your own backyard.
Lately, I’ve been getting asked for more recipes that are great for lunch and or dinner. Due to everyone being home more often now & sometimes with limited resources, I really had to think about making recipes that will be both nourishing & accessible to everyone. These spring rolls cover all the bases. Filled with the freshest vegetables, they are easy to whip up or meal prep for the entire week.
Take them on a picnic
Why do we love spring rolls? While they are so fun, and easy to make, and they are even easier to customize. Meaning you can pretty much use a variety of veggies found in your fridge to make this recipe your own.
Besides being easy to make, they are super easy to travel with. We regularly travel with them or take to the beach. The spring rolls hold up nicely while stored in a glass container and gives you access to a nourishing meal at any time!
What are the best edible flowers?
Spring rolls by themselves are beautiful and filled with color, but adding edible flowers takes them to a magical place. For this spring roll recipe, we used a variety of wild violets and nasturtium flowers. The nasturtium’s give a bit of a sweet & peppery flavor which is so delightful and compliments the other vegetables!
So where do you get edible flowers? We grew our own edible flowers this year in our garden but if you don’t have access to growing your own, don’t worry! Often you can find edible flowers in grocery stores, typically these days near the fresh herbs in the produce section! You can be creative with other edible flowers such as borage, calendula, lilac, citrus blossoms, roses, and so many more! If you have a favorite, let me know! I love hearing about what other creative ways you can incorporate edible flowers into dishes. Just comment below or tag me on Instagram (@mytinylagunakitchen).
Sunflower Sesame Dipping Sauce
Now on to the best part. A good spring roll definitely needs a good dipping sauce! You may be asking, why make a sunflower sesame dipping sauce instead of a peanut sauce? Well, due to allergens, peanuts can be extremely dangerous and highly inflammatory for some people (including myself)! But, if you get the right brand of sunflower butter (we love the Sun Butter brand) you will hardly know the difference in taste. Or, like us, you might enjoy it even more!
This dipping sauce has a base of sunflower butter, but we add a lot of other delicious ingredients to give it a nice umami flavor. The secret is definitely in the sauce (but the recipe is below 🙂 ).
Do you Seed Cycle?
If so, this recipe is a perfect addition to your seed cycling recipe list! You get two seeds, sunflower seeds and sesame seeds, in this spring roll recipe. It’s just another delicious recipe that you can switch out during your hormone balancing seed cycling routine. If you want to learn more about seed cycling please visit my blog post on The Benefits of Seed Cycling.
I literally can’t wait for you to try these spring rolls! They were an absolute joy to make and photograph. I’d love to see your creations and hear your feed back so leave a comment below or tag me on Instagram (@mytinylagunakitchen).
Edible Flower Spring Rolls
This edible flower spring roll recipe is one of my favorites that I've been waiting to share! They are beautiful, delicious, and perfect for a healthy meal or snack on the go or at the beach!
Ingredients
Spring Roll Recipe
- 1 pack of rice paper wraps
- 1 box of brown rice noodles
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 carrot
- 2-3 small cucumbers
- 1-2 cups of fresh mint
- 1-2 cups of fresh basil
- sesame seeds to sprinkle on top
- 20-30 edible flower tops
Sunflower Sesame Dipping Sauce
Instructions
- Boil water to make your rice noodles, follow the instructions given on the box.
- Wash & chop your vegetables into thin slices. I like to get them as thin as possible but this is up to your preference.
- In a shallow but wide bowl, pour in warm water this will be how you prepare your rice paper wraps!
- Now dip the rice paper wraps into the water and hold for about 10-20 seconds, the paper will feel tender now.
- On a plate set down the rice paper wrap and place your edible flowers facing down in a row.
- Now place the noodles on top, and layer with your chopped vegetables & herbs.
- When you are ready to roll start with the side closest to you. First, you tuck the veggies under with the rice paper wrap (think burrito-style here) then fold the left side in, the right, and roll to connect the sticky rice paper wrap together!
- Repeat until all of your spring rolls are complete!
- Second make the Sunflower Sesame Dipping Sauce, by measuring & layering all of the ingredients into the jar and mix well with a fork!
- Enjoy!
Notes
- When making the sun butter dipping sauce, feel free to switch out the sun butter for almond butter if that is what you have on hand.
- How to store, you can enjoy these right away, or place them in a glass container layering them with something leafy (think butter lettuce or spinach) to prevent the rolls from sticking together!