A colorful twist
on healthy spring rolls.

Delightful and delectable, spring rolls have become a beloved culinary treasure transcending borders and continents. These Asian-inspired delicacies, with their delicate rice paper wraps and an array of fresh, crisp ingredients, offer a symphony of flavors and textures that captivate the palate. Whether a seasoned chef or a novice in the kitchen, mastering the art of spring roll crafting promises to be a rewarding endeavor that connects one with a rich tradition of culinary craftsmanship.


  • 2 ounces rice vermicelli or rice noodles
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon fine sea salt
  • 1/2 cup cilantro leaves
  • 1/2 cup red bell pepper, sliced
  • ½ cup bean sprouts
  • 1 cup red cabbage, sliced
  • 1 cup carrots, sliced
  • ½ cup cucumbers, sliced
  • 8 sheets rice paper
  • Edible flowers such as marigolds and hibiscus


  1. Cook noodles according to package directions. Drain, rinse them under cool water, and return them to the pot. When taking the pot off the burner, toss the noodles in sesame oil, add salt, and set aside.
  2. Prepare the rice paper according to package directions.
  3. Go by feel and wait until the sheet is pliable but not floppy. Carefully lay it flat.
  4. Leaving 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of edible flowers and cilantro leaves; a small handful of rice noodles and cabbage; and a few strips of carrots, red bell peppers, cucumbers, and bean sprouts. 
  5. Fold the lower edge up over the fillings and roll upward, making a burrito.
  6. Serve with peanut sauce on the side.

Yields: 8 rolls | Prep Time: 30 min | Cook Time: 20 min | Total Time: 50 min