Looking to surprise your family and friends with something a little bit special at your next gathering?! Edible flowers prettify any dish and whether you grow them in your own garden or buy them from a supplier, they will be sure to wow your guests. Use whichever edible flowers take your fancy for different coloured spring rolls.
Serves 2 / Preparation time: 40 minutes
For the rolls:
- 50g quinoa
- 50g fresh apple, grated
- 1 carrot, cut into batons or julianne
- 1 handful of celery leaves
- 1 handful of spinach leaves
- Edible flowers
- 6 rice papers
- Salt and pepper to taste
For the avocado sauce:
- 1 ripe avocado
- ¼ cup mint leaves
- ½ teaspoon minced garlic
- 1 lime, juiced
- 1 tablespoon olive oil
- ¼ cup canned coconut cream
- salt and pepper to taste
- Boil the quinoa grains for about 15 minutes (or as indicated on the packet). Cool under running water and drain.
- While the quinoa is boiling, place the avocado sauce ingredients in a food processor and puree until you have a creamy sauce. If you prefer a light dipping sauce, add some of the coconut milk remaining in the can.
- In a bowl, mix the quinoa with the grated apple, and season to taste with salt and pepper.
- Fill a large bowl with warm water. Soak 1 sheet of rice paper in water for about 20 seconds, then put it on a clean surface. First, place some of the edible flowers on the top side down onto the top of the rice paper. Press the petals lightly with your fingers to fix them on the paper and remove the stems if there are any. Carefully place the spinach leaves on top of the flowers in the middle of the rice paper. Then, on top of the spinach, put some celery leaves, carrot batons, and a spoonful of quinoa and apple salad.
- Slowly and tightly roll the rice paper from the bottom. At the midway point, fold in the sides. Continue rolling until you reach the top.
- Serve the rolls with the avocado dipping sauce.