Experience the magic of a moonlight picnic, where you can bask in the enchanting glow of the moon. Begin your evening with delightful spring rolls, bursting with fresh spring vegetables and edible flowers, served alongside vibrant dipping sauces.
Select from these delightful floral favorites:
- Nasturtium: This flower boasts a mildly peppery flavor and a mustard-like aroma, making it an excellent addition to savory dishes such as these summer rolls.
- Dianthus: The flowers of the dianthus plant offer a subtly spicy aftertaste.
- Pansies, Violas, Wild Violets and Johnny Jump-ups: With a flavor akin to mild lettuce, pansies are perfect for enhancing vegetable-rich dishes like this delightful recipe.
- Tulip petals: A member of the onion family, tulip petals add a unique texture and flavor to refreshing dishes, elevating their appeal.
- Butterfly pea flower: This striking blue flower enhances the visual appeal of your rolls! While its flavor is subtle, its vibrant color adds a special touch.
- Herb flowers: Make the most of your herb garden by incorporating the flavorful flowers from your herbs into these summer rolls.
FOR THE ROLLS:
- Rice paper wrappers
- Warm water
- 16-20 count shrimp, peeled, deveined and boiled, sliced in half lengthwise (allow 2 shrimp per roll)
- Thinly sliced Avocado
- Edible flowers ( choose fresh florals that have not been exposed to chemical fertilizers or pesticides)
- 2–3 cups pea shoots
- About 1 cup of each, cut into a matchstick julienne: Carrots, Snap peas, Cucumbers,
- 1 bunch cilantro, with stems trimmed
- Butter lettuce
Assemble the Rolls.
- 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 wrapper with edible flowers, pretty side facing the wrapper.
- Place a leaf of butter lettuce over the top of the flowers. Top the butter lettuce with the shrimp and sliced Avocado, then top with a couple of springs of cilantro.
- Top the shrimp and cilantro with the pea shoots, Carrots snap peas and cucumbers.
- Starting from the bottom, roll the wrapper 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 wrapper 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. Refrigerate until ready to serve
- Use caution when plating they will stick together if they touch. Refrigerate until ready to serve.
- To serve, cut rolls in half on diagonal with your favorite dipping sauce.
Thai Sweet Chili Sauce with Ginger
Ingredients
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup + 2 tablespoons sugar
- 1 tablespoon rice wine
- 1 to 2 teaspoons of red chili flakes, start with 1 teaspoon, add more if you want more heat
- 1 1/2 teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon tamari or soy sauce (use tamari for gluten free)
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
To make the sauce:
- Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly.
- Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute.
- Let the sauce cool completely.
- Pour into an airtight storage container and store in the refrigerator.
- Will keep for up to a week.
Makes about 1 cup.