Versatile RollsSpring with Edible Flowers

Spring rolls are small wrapped appetizers common in many southeastern Asian cultures. They are a great way to highlight the fresh local vegetables of spring and a creative opportunity to impress friends and family alike. The rolls themselves are brightly flavored, but the sauces take them to a new level. This recipe allows for versatility in design and flavor combinations. They can be made ahead and served on a platter or made individually as needed.

Makes 25–30 rolls

For the rolls

Rice paper wrappers (found at local Asian markets and Whole Foods)

Warm water

Edible flowers (ours came from Hungry Gardens at the Montrose Harvest Market)

2–3 cups pea shoots

Mai fun rice noodles (vermicelli works too), cooked according to package directions

About 1 cup of each, julienned:

Carrots

Bell peppers

Snap peas

Red and green cabbage

Cucumbers

Jicama

Green onions

½ cup chopped peanuts or almonds

1 bunch cilantro, with stems trimmed

Microgreens of choice

Butter lettuce

To make each roll, pour warm water onto a shallow plate. Immerse a sheet of rice paper into the water, then lay it flat on a cutting board. Line the bottom third of the paper with edible flowers, pretty side facing the rice paper. On top of the flowers, layer about ⅛ cup pea shoots, 2–3 tablespoons noodles, your choice of vegetables and nuts, 2–4 sprigs of cilantro and a hefty pinch of microgreens.

Starting from the bottom, roll the rice paper over the filling to about ⅔ of the way up. Fold each side ⅓ of the way toward the middle to the seal the edges. Then roll the folded part upward to finish the spring roll. The paper will be sticky so be careful as you roll. Place finished spring roll on top of a leaf of butter lettuce on a plate and repeat.

Serve with sauces of choice.

For peanut soy sauce

½ cup peanut butter

⅓ cup soy sauce or tamari (for gluten free)

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 teaspoon pickled jalapeños, diced (see recipe on page 17)

1 tablespoon maple syrup

½-inch knob of ginger, grated on a Microplane

½ teaspoon garlic powder (or 1 clove garlic, minced)

Put all ingredients in a bowl and whisk until a smooth texture forms. There will be some lumps, especially if using crunchy peanut butter, but the overall texture should be well blended and smooth.

For sesame cilantro sauce

1 tablespoon toasted sesame oil

¼ cup soy sauce or tamari

½ teaspoon garlic powder

¼ cup chives or green onions, diced

½ teaspoon ground ginger

2 tablespoons rice vinegar

½ teaspoon crushed red pepper flakes

¼ cup cilantro, diced

Optional: 1 teaspoon toasted sesame seeds

Add all ingredients to a bowl and whisk until well mixed.