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Nasturtium spring rolls



1 carrot, cut into matchsticks

half mild red chilli, cut into matchsticks

half cucumber, peeled and cut into matchsticks

1 tbsp sugar

1 tsp salt

2 tbsp rice vinegar

50g dried rice vermicelli

12 x 20cm rice paper rounds (banh trang) ( spring roll wrappers available at countdown )

12 nasturtium leaves, unsprayed

24 nasturtium flowers, unsprayed

a few green lettuce leaves, torn

2 spring onions, cut into matchsticks

handful of mint leaves

handful of basil leaves

nuoc cham or sweet chilli sauce, for dipping


1. Toss the carrot, chilli and cucumber in the sugar, salt and vinegar and set aside.

2. Pour boiling water over the vermicelli in a heatproof bowl and leave for 10 minutes or until soft. Drain well and toss with the carrot, chilli and cucumber.

3. To assemble, dip one rice paper round into a shallow bowl of hot water for 5 seconds, and place on a clean bench.

4. Place two nasturtium flowers face-down on the lower third of the rice paper. Top with a nasturtium leaf, lettuce leaf, some noodles and carrot, chilli and cucumber, spring onions, mint and Asian basil.

Roll up tightly, tucking in the ends, and serve with nuoc cham or a dipping sauce of sweet chilli sauce and rice vinegar, and extra lettuce leaves for wrapping

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