Fresh Rolls with Herbs and Nasturtiums

Do you garden? I love the feeling of walking out onto the back porch in my bare feet in the warm sun to do some digging in the dirt.  When your food is a total of 7 feet from garden to table it is as fresh and local as you can get.  I actually don’t even have a backyard to plant in but I do have a balcony and I make use of every inch of space out there! Living in the city, it isn’t always easy to garden, but it is totally doable! I find that herbs and lettuces are the easiest to grow in pots on my balcony but my absolute favourite thing to grow are edible flowers.  From lavender to chamomile, pansies and especially nasturtiums.

Nasturtium flowers are incredibly easy to grow and the flowers and leaves are both edible!  They make the perfect addition to your salad and hold a lot of pepper-y flavour.  You can even freeze them in ice cubes for cute little additions to your drinks.  Most of my seeds and plants come from Richter’s which you can order online and I buy a lot of seedlings from the local farmers market as well. Here are the nasturtium seeds you can pick up.

I wanted to show off how beautiful the nasturtium flowers are in something other than a salad so I decided to make fresh rolls.  They make a stunning appetizer that are delicious, crowd pleasing, and easy. Are you ready to give them a try?

I used these rice paper wraps which I picked up at the local grocer and are in most Asian markets.  They can be a little delicate to work with but once you get the hang of it it should be smooth sailing.  You want to be careful not to overstuff these guys in case they tear. In the photo below you can see how I roll them.  I fold the sides in and then fold the bottom layer all the way up and the roll the rest. Feel free to use whatever chopped vegetables you have on hand but the more colourful, the more fun they will turn out.  Enjoy!

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Fresh Rolls with Herbs and Nasturtiums

★★★★★

5 from 1 reviews

Fresh Rolls using garden herbs along with nasturtium flowers and an almond dipping sauce.  A beautiful and easy recipe to bring to a party!

• Author: Sweet Lizzy
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 2-4 servings 1x
• Category: Appetizer
• Cuisine: Vegan

Scale 1x2x3x

Ingredients

Almond Sauce

1/4 cup almond butter

1 tbsp coconut aminos

1 tbsp maple syrup

1.5 tbsp lime juice

1 tsp freshly grated ginger

1/2 tsp toasted sesame oil

1–2 tbsp water, or more

chili flakes to taste

salt and cayenne to taste

For the Rolls

Nasturtium flower and/or leaves

Fresh herbs like basil, mint, cilantro, parsley

red peppers, sliced

avocado, sliced

mango, sliced

Grated carrots and/or cabbage

Round rice paper sheets

Instructions

For the Almond Sauce

In a small jar add all of the ingredients except the water. Mix. Add the water 1 tbsp at a time until desired consistency is reached.  Taste and adjust.

For the rolls

Make sure all of your veggies are prepped ahead of time so that the rolling is easy. Fill a large bowl with luke warm water to prep the rice paper. Take a clean dish towel and soak it in warm water as well and wring it out and lay it on the table. You will build your rolls on the towel.

Doing one roll at a time, take a rice sheet and soak it in the water for 5-10 seconds (directions may vary depending on the brand you have) and place it on your tea towel. Start by placing the nasturtium flowers face down in the middle. Layer on top the herbs and fresh vegetables. Fold the sides in tightly and then take the bottom and fold up. Finish by rolling it into a tight cylinder. Continue building the rolls until you have your desired amount and arrange on a platter with the almond dip and fresh veggies.