Johnny Jump Up Spring Rolls

Strudel and I thought it would be fun to create recipes with edible flowers this month!  It’s warming up quickly here in Denver and I was craving something cool and refreshing.  I found this article very helpful in learning how to use edible flowers.  I went to my local nursery for these johnny jump up flowers and just asked that they were pesticide/chemical free.

Don’t know where to get your own edible flowers?  You can buy them online!

I chose johnny jump ups to add to this recipe and bring color to the rolls because they have a slightly minty taste.

Johnny Jump Up Spring Rolls

make as many as you want, this recipe makes 4 rolls

 

1 package sweet potato glass noodles, you won’t use them all

1/2 c. Roasted chicken, chopped

2 T. fresh cilantro, washed and stems removed

1/2 cucumber, peeled and cut into strips

3/4 c. bag of shredded cabbage and carrots

8 to 12 johnny jump up flowers, washed, stems removed, lay flat on paper towel

4 spring roll wrappers

 

Peanut dipping sauce

1 t. sesame oil

1/4 c. soy sauce

2 t. peanut butter

1/2 t. brown sugar

 

Cook the glass noodles as directed in boiling water for about 6 minutes, save the hot water and let the noodles cool in cold water.  Have all spring roll ingredients ready.  Pour the hot water into a shallow and wide dish.  Prep one spring roll skin at a time by submerging the skin completely in the hot water for 20 to 30 seconds.  Remove and lay flat on a plate.

Starting at the end closest to you, lay the flowers face down on the skin 1 inch in from the end and then pile a small portion of noodles, cucumbers, cabbage/carrot mix, cilantro and chicken,  Pull up the end of the skin close to you and fold over the filling and then as tight as possible fold over the left and right ends and then completely roll up the skin.  I have trouble rolling it tightly but with each one it gets a little easier.  Make other 3 rolls and cover with a slightly damp paper towel.

In a small microwave safe bowl combine the sesame oil, soy sauce, peanut butter and sugar and whisk together.  Microwave for 30 seconds and whisk again.  Serve with the fresh rolls.

Posted on June 4, 2017
This entry was posted in appetizers, dinner, quick and easy and tagged edible flowers, johnny jump up flowers, spring rolls.