Members recipe
Edible Flower Rainbow Rice Paper Rolls
4.7(627 ratings)Placing a few edible flowers face down on the soaked rice paper before filling makes them show through the wrapper like pressed petals. Underneath is a rainbow of carrot, red cabbage, cucumber, yellow pepper and mint, all cut into long thin strips. Round out the platter with sweet peas, fresh chilies and avocado so everyone can add extras as they eat.
- Hands-on
- 45 min
- Total
- 45 min
- Serves
- 4
- Level
- Moderate
Method
This one lives on the members shelf
Translucent rice paper rolls pressed with edible flowers and packed with rainbow vegetables, served beside fresh peas, sliced chilies and avocado for a stunning spring platter. Join to see the full ingredient list, every step and the kitchen tip.
Monthly
$8.99/ month
Every members-only recipe with new additions each week. Turn off renewal from your account at any time.
Annual Save 26%
$79.99/ year
The full library for twelve months, billed once - about $6.67 a month.
Already a member? Sign in
Same technique, different aisle
More from Rolls, Wraps & Maki
Keep cooking without the stove
Purple Slaw Zucchini-Flax Wrap with Radish
A soft zucchini-flax wrap loaded with tangy purple cabbage slaw, sliced radishes and avocado, served on a black plate for a bold, crunchy lunch full of color.
Spinach Pinwheels with Cashew Herb Cheese
Spinach-flax wraps spread with herbed cashew cheese, layered with red pepper and grated carrot, rolled tightly and sliced into swirly pinwheels stacked on a board.
Daikon Carrot Summer Rolls with Cashew Sauce
Chewy rice paper rolls stuffed with shredded daikon, carrot and fresh basil, served with a thick cashew chili dipping sauce that is creamy, salty and just a little sweet.
Mediterranean Wrap Board with Olives and Mushrooms
A sharing board of pale zucchini-flax wraps with marinated mushrooms, olives, bell peppers, sweet corn and tomatoes, arranged on a black surface for easy grazing.