I LOVE spring Rolls, and these are uber-cute!
I used pansies growing outside my back door to make these. Pansies are edible flowers, as are nasturtiums, borage, violets, roses, calendula and lavender. I always see spring rolls made with shrimp showing through the last layer of rice paper, so I figured I’d get all fancy and put flowers in there. I like the way it looks. This would be a fun dish to serve at a shower or May Day party.
For the rolls, soak bean thread noodles in hot water for 20 minutes till soft.
Use a mandolin (or incredible patience and a knife) slice cucumbers and carrots into matchsticks, or just grate them on a box grater.
Heat peanut oil in a skillet. Cut a block of organic tofu into 4 long rectangles and dredge in rice flour. Fry the tofu in the peanut oil till crisp and set aside.
In a frying pan, heat some water and then turn off the heat. Soak a rice paper wrapper till it softens a little bit then remove it to a plate so it can continue to soak up the water.
Once the rice wrapper is soft, place lettuce, cilantro, some of the carrots, cucumbers and a few crushed peanuts, some bean thread noodles, chopped mango, and roll 2/3 of the way. At the final roll, tuck the pansies in, face down and roll the rest of the way.
Serve with spicy peanut dipping sauce: In a bowl combine the juice of 1 lime, 1 tblsp white vinegar, 1 tblsp palm sugar, 1 tblsp warm water, 1 crushed garlic clove, 1/2 tsp fresh grated ginger, some crushed peanuts, and 1/4 to 1/2 tsp chili paste.