dandelion + violet flower spring rolls

sunshine n daydreamin 🌼 flowers galore. all of the dandies are popping like crazy, i really can’t seem to get enough. i have been deepening my relationship with dandelion and really infusing all aspects of this little weed into my life, it makes me smile. we had a few good rains and the violets popped up. i also took a little drive to the mountains and found a few wild ones.

like all things herbalism, wild food cooking is all about experimenting and improvising. use what you have available to you in the moment. I am sharing this recipe as a guideline to follow, nothing is exact. all around me right now are dandelion and violet flowers, I am looking forward to repeating this meal with rose petals And nasturtium. anyway, let’s dive in......

for this particular batch, i filled the vietnamese spring roll rice wrappers with asian slaw, rice ramen noodles, and wildflowers. while the noodles are cooking, i used 2 bundles in the package, make the slaw.

i used what veggies i had on hand, if i had carrots or red pepper i would have put those in the slaw too.

1 cup thinly sliced red cabbage

1 cup chopped dandelion greens

1/2 cup chopped cilantro

1/3 cup chopped cucumber

2 chopped garlic cloves

sesame seeds

chopped roasted peanuts

2 tablespoons vinegar of choice (I used chive blossom infused apple cider vinegar)

1 tablespoon maple syrup

2 tablespoons sesame oil

toss and set aside.

following the directions on the spring roll package, i dip the rice wrap in water and place it on a plate. i first place the flowers face down, then add a small portion of both the noodles and slaw, tuck the sides in, and roll. the only trick I have here is not to get the wrap too wet, just dip in the water.

you can use whatever dipping sauce you like, i used a basic thai peanut sauce with almond butter.

1/2 cup almond butter

1/3 cup vinegar (I used a chive blossom infused apple cider vinegar)

1/3 cup tamari or soy sauce of choice

2 tablespoons maple syrup

2 tablespoons fresh grated ginger or 1 to 2 teaspoons powder ginger

2 cloves of garlic minced

fresh chives or any other fresh herb you have growing

a little bit of water or coconut milk if the consistency is too think

garnish with fresh flowers

these are so beautiful and taste divine, perfect for a light dinner or bring along to a party or get-together. wishing all of you a glorious spring and feel free to share this recipe with a friend or on your social media. thanks for being here happy cooking ~ dacia