Fancy Spring Rolls. Recipe and Video.

It’s summer—that amazing time of year when fresh produce abounds. I love that there’s an abundance of fresh, delicious and healthy choices. Better yet: many of summer’s fruits and vegetables are brimming with secret health benefits.

I grabbed some amazing fresh produce from farmers market and decide to make refreshing rice paper rolls instead salad today. And turn my spring rolls into art)


2 Serves

  • 8 pcs Rice Paper (22cm diameter)
  • 1/2 Cup Quinoa
  • 1 Cup of water
  • 1 Tbsp Tamari
  • 1 Tbsp Lemon Juice
  • Any Seasonal Fruits and Vegetables – cucumber, cherry tomato, strawberry, radish, green peas, edamame beans, avocado, grape, carrot, spring onion, mint
  • Edible flowers – nasturtium, pansy, roses, chrysanthemum, marigold, dandelion, borage, lavender, garlic and onion flowers, brassica flowers, calendula.

+ Big bowl with drinking warm water for rice paper soaking

Peanut Sauce or Tamari sauce and Sesame seeds for serve


Nasturtium is my favorite edible flower. It has a very interesting taste, it is spicy and peppery, somewhat similar in taste to the water cress. Nasturtium is an easy-to-grow, I always have it in my garden. Use any part of the plant. The leaves, seed pods and flowers are all edible.


  1. Rinse quinoa with cold water then place in a saucepan with 1 cup of water, tamari and lemon juice. Let the quinoa boil for a minute or two, cover with lid, then simmer until all the water has been absorbed. Chill quinoa slightly.
  2. Meanwhile, prepare the vegetables and fruits. Cut strawberries, avocado, tomatoes, radish and kiwi fruit into thin slices, carrot into sticks. Blanch frozen edamame for few minutes.
  3. For rolling use very wet working surface – it can be a table top or a large chopping board. Rolls should be wet it will help prevent them from sticking. Excess of water is absorbed very quickly. Fill a large bowl with warm water. Soak sheet for about 30 seconds then place on a wet surface. Rice paper still has to keep the shape at this point.
  4. Place fruits, vegetables and flowers in the center of the sheet. Add two tablespoons of quinoa and roll up.
  5. Place spring rolls on a large serving dish apart from each other so they do not stick together. Serve with tamari sauce and sesame seeds or with peanut sauce.
  6. For storage or lunch boxes wrap each roll tightly in plastic wrap. Holds in the moisture and prevents them from sticking together.
  7. Enjoy!


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