Makes 5 to 6 rolls
1/4 head of red cabbage, finely shredded
2 large carrots, peeled and shredded
1/2 cup of mint leaves
1/2 cup of chopped cilantro
10 to 12 large sheets of rice paper
18 violet flowers (can use rose petals as well), stems removed
1 head of romaine lettuce or other green lettuce leaves
10 to 12 cooked shrimp sliced in half horizontally with tails detached
1 small cucumber, seeded and cut into long strips
Peanut dipping sauce (recipe follows)
Mix together first 4 ingredients and set aside.
Fill a large bowl with warm water. Soak 1 sheet of rice paper in water for about 20 seconds, then place on a clean surface. Add two or three edible flowers top side down onto top of the rice paper.
Soak another sheet and place it carefully on top of the first sheet and the flowers. Place two of the shrimp — spread into four pieces below the flowers on the second rice paper sheet.
Below the shrimp, place one lettuce leaf. Add a small handful of the cabbage mixture on the leaf and top with a slice of cucumber.
Slowly and tightly roll the rice paper from the bottom. At the midway point, fold in the sides. Continue rolling until you reach the top. The goal is to feature the flowers on top. Continue making the rolls until you run out of ingredients. Slice rolls in half to serve with peanut dipping sauce.
Peanut Dipping Sauce
2-3 T Hot water
1/2 C Chunky Peanut butter (I used PB2 and adjusted the water according to directions)
3 T Fresh lime juice
1 T Raw honey
2 T Reduced sodium soy sauce
1/2 t Chili sauce