Edible Flower Spring Rolls


Using Edible Flowers 
in your party desserts, drinks, salads and even main dishes adds a unique element to your celebration. They add color, elegance, a bit of whimsy, and also have an interesting range of tastes.

Search for what is in season in your area – your local farmers’ market is a great source for finding out what is available and they’ll often have much more variety than the grocery store. Always ask vendors how their flowers are grown (you don’t want to eat flowers that have been sprayed with pesticides!). You can also order edible flowers (fresh or crystallized, which are great for using atop desserts) from several sites online (Gourmet Sweet Botanicals).

I combined a few Spring Roll recipes, and added some beautiful edible flowers to arrive at this one. It most closely resembles the one in the Whole Foods cookbook. You can easily swap out the filling ingredients to what is available and according to your own preferences.

Edible Flower Spring Rolls

are a beautiful and delicious party food, or just to spoil yourself and your loved ones. Since they are best when freshly made (or served within 1 or 2 days) I reduced the ingredients by a third for a party of three.
4.67 from 6 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 200 kcal



  • Toss the remaining ingredients gently, excluding the dipping sauce.
  • Set up assembly area on a flat work surface; place a clean kitchen towel on the surface.
  • To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water. Place one spring wrapper into the water, submerging entirely for about 30 seconds until it is slightly soft. It will continue to soften as you add ingredients.

To Assemble:

  • Lay wrapper flat; place cabbage, mint, cilantro, basil, carrots, scallions, and edible flowers, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then roll the wrapper to resemble a burrito. Repeat with remaining ingredients.


  • Serve with your favorite dipping sauce, or make your own with my Asian dipping sauce recipe.


Other fillings that you might like to add or swap for those listed above:

Fresh Bean Sprouts
Baby Spinach
Vermicelli noodles, or

Any fresh vegetables or herbs that you like.



Calories: 200kcalCarbohydrates: 34gProtein: 6gFat: 4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 4mgSodium: 573mgPotassium: 211mgFiber: 2gSugar: 5gVitamin A: 2990IUVitamin C: 14mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was!


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  1. Margie Simaranken

    Beautiful web site.

    1. Jen

      Basically wonderful information contained throughout your site.

  2. Lewellyn


  3. Mary Bume

    The colors! I just love it. This is such a great idea, Chris! I think I’m going to have to give this a whirl.

  4. Lestr Giss

    I made this dinner but it didn’t look this pretty. I tried using the edible flowers. The recipe was great.

  5. Leila B


  6. Elena Cizu

    This looks delicious.

  7. Jerry lek

    Thank you for this post.

  8. Soor Goimpem

    This is beautiful. It sounds like a lot of work but I want to try it.

  9. roxannecc3

    Chris, these spring rolls looks phenomenal! Love everything about them. These will be one of my first experiments of Spring, for sure. 🙂

  10. Stanleymek

    What a fun new way to indulge in edible flowers! Love it!!

  11. Mikki Sharapov

    Oh, Chris – I was already so excited to make these spring rolls after a friend sent them to me on Pinterest, and am now even more determined to make them after reading your post. Happy Spring to you and your family. ~M

  12. Monaca

    Oh my gosh these look to die for! Seriously, these would just be perfect for Spring tea! Great recipe!! 🙂

  13. Christina

    This was perfect for my mother’s day brunch.

  14. Peter Erup

    Your dish looks delicious and pretty. I tried it here where i live in italy and it was fantastico.

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