Raw Spring Rolls with Vegetables and Edible Flowers




Rating: 3.31 / 5.00 (96 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:













Instructions:

For raw spring rolls with vegetables and edible flowers, clean and wash the red cabbage and cut into fine strips. Peel and finely dice the red onion.

Mix the red cabbage and onion with 2 tablespoons vinegar, 1 teaspoon sugar and 1 teaspoon sesame oil. Peel and grate the carrots and mix with the remaining vinegar, remaining sugar, 1 tsp. sesame oil and the orange zest. Let both vegetable salads steep for about 1 hour.

Halve or quarter the mustard cucumbers lengthwise, depending on thickness, and slice. Mix with the remaining sesame oil.

Cut the rice paper in half, run each briefly through cold water and let soak on kitchen towels side by side for about 2 minutes. Spread the edible flowers in the center, place 1/4 of each vegetable salad on top, and wrap into spring rolls. Cut off any overhanging rice paper on the sides and fold the edges under. Arrange 3 kinds of spring rolls on each plate and garnish with radish slices and edible flowers.

If desired, serve a sweet and sour vinaigrette with the raw spring rolls with vegetables and edible flowers.

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