Conjure up summer on your plate with these bright, healthy spring rolls! Packed with herbs, edible flowers and babyleaf lettuce. Top with the flavourful sauce for dipping et voilà, enjoy! 

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Ingredients sauce:

• 60 grams granulated sugar

• 80 grams unsalted peanuts

• 80 ml water

• 3 tsp salt

• 3 tbsp vinegar

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What you need for the spring rolls:

• 15 grams mint

• 10 grams coriander

• 50 grams mesclun

• 1 container edible violets

• ½ cucumber

• Grated carrot

• Surimi sticks

• Rice paper sheets

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Instructions:

First, make the dipping sauce. Boil the water and add the sugar. Stir until the sugar dissolves completely. Let it cool. Then, add the peanuts, salt, vinegar, and sugar water into a food processor or blender, and blend everything until smooth. The sauce is ready.

 

Next, prepare the spring rolls. Pick the mint leaves and slice the coriander and cucumber. Soak the rice paper sheets in lukewarm water for 1 minute. Take them out and start filling. Add the ingredients one by one: begin with the edible flowers, as you’ll want to see them through the rice paper. Then, add the mesclun, carrot, cucumber, mint leaves, coriander, and surimi sticks. Roll them up and dip them – enjoy!