Photo by Tam West
Warren Elwin makes fresh spring rolls even more summery with the addition of pretty edible flowers.
- Toss cooked rice noodles with thinly sliced (or peeled) asparagus, spring onions or chives, fresh coriander leaves, the zest and juice of a lime, a little finely grated ginger, fresh pepper and a splash of fish sauce, soy sauce and sesame oil to taste.
- Pour boiling water over some rice paper sheets and refresh in cold water once tender. Lay rice paper sheets out on a clean tea towel and place colourful flower petals on them. Lay noodle mix across the centre, then tuck in the ends and roll them up. Serve with a peanut or spicy dipping sauce.