Rice Paper Rolls

Ingredients

• 12 rounds rice paper
• 1 cup pea shoots microgreens (microgreens with a longish stem are good as they don’t fall out of the roll wrap).
• 1 cup mustard streaks microgreens
• ½ cup pickled ginger slices, cut in slivers
• 2 large carrots cut in fine long slivers
• 2 courgettes, unpeeled, slivered lengthwise
• 2 spring onions, finely sliced lengthways
• 1 large yellow capsicum, finely sliced lengthways
• flower petals i.e. Calendula, abutalon, viola, borage

Method

Have a clean damp tea towel ready.

Dip one rice paper wrapper at a time in warm water until just beginning to soften; gently shake off water; cover with towel to keep damp and flat and to soften for about a minute.

Place a selection of all the vegetables on a softened rice paper round.

Roll up until there is just enough space to add the colourful flower petals for the last see through layer.

Keep in the fridge under a damp tea towel until ready to serve.

Cooked shrimps or shredded chicken could be added to this mix.

Serve with Chilli Dip