Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

This makes 18 spring rolls - Great party food.  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 two.

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1 - 7 ounce package rick sticks (or bean thread noodles)*

4 cups very thinly sliced Napa cabbage

2 cups baby spinach leaves, thinly sliced (tough stems removed)

3 tablespoons cilantro leaves (stems removed)

¼ cup sliced fresh mint

¼ cup  thinly sliced fresh Thai or Italian basil leaves (stems removed)

2 scallions, thinly sliced on the diagonal (both white and green parts)

1 ½ cups edible, organic flowers, stems removed

18 spring roll wrappers (Tapioca or rice flour wrappers)*

Creamy Peanut-Ginger Dipping Sauce for serving.

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*Available in well stocked supermarkets, or in Asian grocery stores

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

Fresh Bean Sprouts

Green Cabbage, very thinly sliced

Finely grated carrot

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1. Preparation: Have ready a sealable/air tight container, bottom lined with damp paper towels. Have a couple of additional wet paper towels (or lettuce leaves) ready to place over the finished spring rolls as you assemble them (to keep them from drying out.)

2. In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes, stirring a few times to assure the noodles are submerged and cook evenly. Drain well, rinsing under cold water until noodles are cold. Drain well when chilled.Set up assembly area on flat work surface; place a clean kitchen towel on the surface.Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly.  Set aside near your assembly area.

3. 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 completely for about 30 seconds until it is soft and pliable. To assemble: Lay the wrapper out on the towel; place ½ of the filling ingredients and ¼ cup noodles in center of wrapper; roll the edge nearest you over the top of the ingredients, then pull back slightly to secure the ingredients in the fold, bring right side over to the middle, then the left side over to the middle, then roll up tightly to form the spring roll (as if making a burrito). Place in prepared damp paper towel (or lettuce leaf) lined container; cover spring roll with another wet paper towel or lettuce leaf.  Continue with remaining spring rolls. If serving buffet display, keep spring rolls covered with wet lettuce leaves to keep them from drying out.(Tip: work with the wrappers one at a time; dip to soften then fill and roll before moving on to the next spring roll.)Serve with your favorite Peanut Dipping Sauce (as served with Sate).