Rose Spring Rolls

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

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  • Makes: 12 servings
  • Prep: 45 mins

Rose Spring Rolls

Directions

  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.

From the Test Kitchen

*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.

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Nutrition Facts (Rose Spring Rolls)

  • Per serving:
  • 104 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 310 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 2 g pro.
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