Spring rolls with flowers: Here's the recipe for a dozen spring rolls grate 2 carrots and thinly sliced half a fennel. add 3 or 4 beautiful handfuls of seeds sprouted with radish and coat it with a vegetable bear garlic pesto sauce. To make this sauce, mix 2 tablespoons of cream 2 tablespoons of garlic pesto bears and the juice of a small half lemon (you can also use a made vegetable cream, or yogurt of ewe, and season it to your liking). Once the vegetables and seeds sprouted well in gravy, thinly sliced a yellow pepper and a strip avocado about 1 cm thick. At the garden, picking what we have: In salad: arugula, mint. Flower side: grown flowers: borage, thoughts, lilac. Wildflowers, wildflowers: p âquerettes, dandelions, bear garlic flowers. Before filling each rice sheet, you have to dive it into a warm container for a few seconds and then lay it on a clean dish towel. lay the flowers face against the rice sheet, on a horizontal line of 3 or 4 cm wide, in the center of the sheet, keeping a few inches free on each side (to be able to fold the sides at the time of the Rolling). Drop the mixture of vegetables and sprouted seeds on flowers, add 2 or 3 thin pepper strips, a beautiful avocado strip, 3 rocket leaves and 3 beautiful mint leaves. For the roll, then just fold the bottom part of the sheet first onto the stuffing, then fold the sides before you finish rolling your little roll. accompany the spring rolls with a small sweet-salted tamarind sauce, balsamic vinegar.
