Nasturtium Spring Rolls with Thai Peanut Sauce

This bright, satisfying, yet light lunch keeps you going through your afternoon, or you can use it as an appetizer to a favorite Thai dinner entree or even pho. Nasturtium spring rolls with Thai peanut sauce are perfect for any warm-weather meal. Easy to make, the nasturtium packs an unexpected punch in a spring roll. They are so pretty you may not want to eat them, but they are equally delicious!

Nasturtium Spring Rolls Recipe

Total Cooking Time: 45 minutes | Serves: 2-4 | Vegan-GF

Spring Roll Ingredients

10 to 15 nasturtium blossoms green onions cilantro 3.75 oz package bean thread glass noodle 1 package spring roll rice paper wraps (you need at least 6, extras in case they break)

Soak rice noodles in lukewarm water for 15 to 20 minutes or until al dente. One by one, soak the rice paper on a plate with half an inch of water until it is completely transparent and formable. You’ll need to do one after the other and do not add more than one wrap to the water. Snip the ends of the nasturtium so they will not poke out of the rice paper. Place each nasturtium face down. We used three, placed across rice paper on a separate dry plate. This makes it easier to wrap them tightly. Add glass noodles the length of the rice paper along with green onion and cilantro, then fold ends and wrap.

Take your time and don’t get frustrated rolling the rice paper. It takes a little practice. You may have a couple that don’t make the grade, so make sure you have a few extra on hand. Consider these delicious little accidents. Give them a taste test and adjust the ingredients to your liking. Remember, less is more. Don’t overstuff. Check to ensure that your rice paper doesn’t have any cracks in the seams, and make sure to tuck the edges in. You will be able to make about six spring rolls. Set aside or chill.

Thai Peanut Dipping Sauce Ingredients

½ cup natural organic peanut butter (you can use tahini or almond butter for allergies) ¼ cup tamari ¼ cup lime juice (freshly squeezed) ¼ cup unsweetened light coconut milk 1 tsp sriracha ¼ cup cilantro ¼ cup basil 3-6 cloves garlic, chopped

Add peanut butter, and juice limes, add chopped garlic, coconut milk, tamari, cilantro, basil, and sriracha to a food processor or blender. Blend until smooth. You may have to add a little extra coconut milk or a couple of tablespoons of water so it will pour out of the mixer. Voila! This is the only peanut sauce recipe you need.

More Ideas for Nasturtium Spring Rolls

• For more color and crunch, add carrots and cabbage.
• Sprinkle in sesame or hemp seeds for additional protein.
• What’s growing in your Dome right now? Add basil, chives, garlic scapes, arugula, or other greens such as kohlrabi or nasturtium leaves.
• Pre-season your glass noodles with a splash of tamari, black pepper, and grated ginger.
• Don’t forget the stems! Throw in the stems from the nasturtium flowers.
• Include additional dipping sauces: tamari or sweet chile ginger.

Looking for more ways to use nasturtiums in the kitchen? Check out our Nasturtium Recipe Collection.

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