Rose Summer Rolls


Edible rose petals lend a light floral essence to complement the peppery radishes and crisp cucumbers in these light and summery rolls.

Rose Spring Rolls
Photo: Victoria Pearson
Prep Time:
45 mins
Total Time:
45 mins


  • 6 ounce dried rice vermicelli noodles

  • ½ cup fresh culinary rose petals

  • 12 round rice papers

  • 1 ¼ cup paper-thin radish and/or English cucumber slices

  • ¼ cup fresh mint leaves

  • ¼ cup fresh cilantro leaves

  • Rose Dipping Sauce*


  1. In a large saucepan cook noodles in boiling, lightly salted water 2 to 3 minutes or until just tender; drain. Rinse under cold water; drain well. In a large bowl cut cooled noodles into short lengths. Toss with 1/4 cup rose petals.

  2. To assemble rolls: Pour warm water into a shallow bowl or pie plate. Working with one rice paper at a time, dip in water until pliable. Lay 1/4 cup rice noodles about a third of the way up from the bottom toward center of rice paper. Fold bottom edge up over filling; roll over once tightly. Place some of the vegetables, herbs, and remaining rose petals on paper above the rolled portion. Tuck in sides. Continue rolling to seal rice paper to itself. Repeat with remaining rice papers. Serve with Rose Dipping Sauce.

*Rose Dipping Sauce

In a small bowl combine 1/4 cup soy sauce and 1/4 cup Rose Vinegar. Sprinkle with coarsely ground black pepper.

Nutrition Facts (per serving)

104 Calories
22g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 104
% Daily Value *
Sodium 310mg 13%
Total Carbohydrate 22g 8%
Total Sugars 1g
Protein 2g
Vitamin C 4.8mg 24%
Calcium 15mg 1%
Iron 0.8mg 4%
Potassium 56mg 1%
Folate, total 8.4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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