Go Back
A platter with spring rolls filled with pansies

Pansy Spring Rolls

Nikki Fotheringham's recipe for healthy spring rolls stuffed with bright pansies and served with peanut dipping sauce.
Print Recipe Pin Recipe

Ingredients

Spring Rolls

  • 4 green onions julienned
  • 1 carrot grated
  • 1 mango julienned
  • ½ purple cabbage thinly sliced
  • ½ cup basil leaves
  • ½ cup cilantro leaves
  • 8 rice-paper wrappers
  • 1 cup pansies washed and dried; stems removed
  • 1 8.8 oz (250 g) pkg rice noodles cooked
  • 1 cup cooked shrimp optional

Dipping Sauce

  • ½ cup creamy peanut butter
  • 1 inch (2.5 cm) piece fresh ginger peeled and finely chopped
  • ¼ cup water
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp soy sauce

Instructions
 

Spring Rolls

  • Place the green onions, carrots, mango, cabbage, basil and cilantro in a medium bowl and mix to combine.
  • Dip a wrapper in a pie plate filled with lukewarm water for 15 seconds and lay it on a plate carefully so it doesn’t stick to itself. Place ⅛ of the pansies in a row down the center. Add ⅛ of the rice noodles and then ⅛ of the veggies and ⅛ of the shrimp, if you’re using them. Fold up the bottom of the wrapper and stick it down on the sides. Fold down the top and stick it to the sides. Wrap the left side over the filling, then wrap the right side over the top, pressing gently to ensure it all sticks together.

Dipping Sauce

  • Mix together all the ingredients in a small bowl and serve on the side.