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

Source: Better Homes and Gardens


Credit: Victoria Pearson

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

104 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 310mg; potassium 56mg; carbohydrates 22g; fiber 1g; sugar 1g; protein 2g; trans fatty acid 0g; vitamin a 319IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 8mcg; vitamin b12 0mcg; calcium 15mg; iron 1mg.


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