• Spring Summer

Raw vegetable rolls with seasonal flowers

Freshness right down to the plate!

Ingredients for the garnish
  • 8 rice leaves

  • 8 seasonal salad leaves

  • 3 carrots

  • 1/2 red cabbage

  • 1 bowl of sprouted seeds

  • 1 bunch of herbs (coriander, parsley, wild herbs)

  • edible seasonal flowers

Ingredients for the vinaigrette
  • 2 tablespoons soy sauce

  • 2 tablespoons peanut purée

  • 2 tbsp cider vinegar

  • 1 teaspoon honey

  • 5 tablespoons oil (olive, rapeseed, hemp)

Instructions
  • Preparing the vegetables:
    wash and finely grate the carrots
    then marinate in oil and lemon.
    Thinly slice the cabbage and marinate in vinegar and oil.
    vinegar and oil. Set aside for approx.
    30 minutes. Drain well before use.
    The grated and marinated vegetables can be replaced by
    with lacto-fermented vegetables.

  • Preparing the rolls :
    Soak the rice paper
    a few seconds in lukewarm water and place them on the
    table (remove excess water).
    On the 1st third of the sheet, place the flowers, herbs and salad, then the marinated vegetables,
    the salad, then the marinated vegetables. Finish with the
    sprouted seeds.
    Don't put too much on and spread out lengthways. Roll up
    tightly until halfway up, then fold over the sides
    and finish the roll.
    Unwrap and repeat the operation, adjusting the dipping
    quantity as necessary. Do not store rolls
    against each other, as they may stick together.
    stick together.

  • To make the dressing :
    dilute the honey with the soy
    add the vinegar and oil, mixing well.
    To serve as an aperitif, cut the rolls into small
    2-3 cm high. Serve with the
    peanut-soya dressing.