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Side Dishes
Tropical
10 spring rolls
30 minutes
0 minutes
1 ripe Sapūrana Mango, peeled and sliced into thin strips
½ Tai Nung Papaya, seeded, peeled, and sliced into thin strips
1 Precious Honeyglow® Pineapple, sliced into matchsticks
2 Melissa’s mini cucumbers, sliced into matchsticks
1 cup finely shredded purple cabbage
1 cup Cooked Vermicelli Rice Noodles, cooled
Melissa’s Edible Flowers
10 sheets Rice Paper Wrappers
Fill a shallow dish with hot water. Dip one rice paper wrapper into the water for 5–10 seconds until just softened.
Lay the wrapper flat on a clean surface or damp kitchen towel.
Add a small handful of vermicelli noodles, then layer on mango, papaya, cucumber, and cabbage.
Arrange 2–3 edible flower petals face down in the center of the wrapper—this will be the top of the roll.
Roll from the bottom, fold in the sides, then roll tightly like a burrito. Repeat with remaining ingredients.
Serve with your favorite dipping sauce—peanut, chili-lime, or sweet soy all work beautifully.
