How gorgeous are these Garden Party Spring Rolls with edible flowers? Perfect for springtime! Dunk them in my famous peanut sauce for an incredible appetizer that’s as beautiful as it is delicious.

Did you know that some flowers are edible? Pansies, marigolds, and dianthus are a few inexpensive, common flowers you can find at your local garden center and plant for fantastic color in the kitchen.

To prepare edible flowers, just snip off the blooms and swish in a bowl of cold water to remove any bugs or dirt. Pansies are especially lovely for spring rolls thanks to their delicate texture.

Want more recipes with edible flowers? Check out my Garden Party Salad, Garden Party Crostini, Flower Butter, and Pansy Cupcakes.

Garden Party Spring Rolls

Rice paper rounds
Leaf lettuce
Vermicelli, cooked and rinsed under cold water
Mint, basil
Shredded carrots
Cucumbers, cut into thin strips
Avocado, cut into slices
Edible flowers such as pansies, dianthus, marigolds
Peanut sauce, recipe follows

1. Pick edible flowers, swish around in ice water, and set on a paper towel to dry.
2. Prep your ingredients: cook the vermicelli and cut the cucumbers and avocado.
3. When ready to roll, soak rice paper round in water 20-25 seconds. Remove and set on damp towel.
4. Add leaf of lettuce, vermicelli, shredded carrots, cucumbers, two avocado slices, mint, basil, and edible flowers, taking care not to overfill the rice paper.
5. Carefully wrap up like a burrito and serve spring rolls with peanut sauce. Delicious!

Peanut Sauce

2 Tbsp vegetable oil
2Tbsp soy sauce
2 Tbsp sugar
1.5 Tbsp peanut butter
2 tsp rice wine vinegar
1/2 tsp dark sesame oil
1/8 tsp cayenne pepper

1. Whisk all ingredients together in a small bowl. Excellent with chicken, pork, and shrimp! Keep leftovers in a jar in the fridge.

Happy wrapping,

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