Ingredients:
several rice paper wrappers (they get sticky and tricky so you'll probably ruin some)
thin rice noodles
1 cup chickweed leaves and flowers
1/2 cup wisteria flowers
2 tbsp pea flowers
handful of basil and/or coriander leaves
For the Dipping Sauce:
4 tbsp floral jelly
1 tsp ginger, chopped
1 tsp garlic, chopped
1 tbsp tamari
1 tsp balsamic vinegar
chilli flakes, to taste
1 tbsp Thai basil leaves, crushed
Method:
Bring 1l water to a boil in a saucepan. As soon as it boils, take off the heat, add the noodles and let them soak and soften for 10 minutes. After this time, drain in a colander and rinse with cold water.
Fill a large bowl with hot water and set aside (you will use this to soak the wrappers).
Arrange the flowers and leaves on separate plates, to aid assembly.
Working with one wrapper at a time, rinse in the hot water for 5-10 seconds.
Arrange the wrapper on a clean tea towel and top with the ingredients. Arrange the flowers first so they appear on the outside, followed by the leaves and then the noodles.
Wrap the wrappers around the filling, tucking in the ends to seal. Continue until all the wrappers and filling ingredients have been used up.
For the sauce: Bring everything except basil to a boil in a small saucepan, remove from heat, add basil, let sit for 10 minutes and strain.
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