These edible flower colorful garden rice wraps are filled with fresh herbs, vegetables, shrimp, and vermicelli noodles. A beautiful garden-inspired appetizer.
Fresh Herb and Flower Rice Rolls – Summer Appetizer
Colorful Garden Rice Wraps
Every summer garden has its moment.
Not necessarily when the tomatoes begin to blush on the vine or when the zucchini seem to multiply overnight. Sometimes it’s found in the smaller details, the unexpected nasturtium bloom peeking through the leaves, the delicate blue stars of borage flowers, or the scent of fresh herbs released by a gentle brush of the hand.
These Colorful Garden Rice Wraps were inspired by those moments.
Delicate rice paper becomes a canvas for the season’s harvest, showcasing crisp vegetables, fragrant herbs, tender shrimp, and edible blossoms gathered from the garden. Each wrap reveals its colorful contents like a stained-glass window, celebrating the beauty that grows just beyond the kitchen door.
What I love most is that no two wraps are ever quite the same. One may highlight bright petals and fresh mint, while another showcases creamy avocado and crunchy cucumbers. Together, they become a collection of edible bouquets, simple enough for a quiet lunch on the porch, yet beautiful enough for a garden party, bridal shower, or summer gathering with friends.
For me, they capture the very spirit of Dirt to Dish: fresh ingredients, gathered with care, transformed into something both nourishing and beautiful.
Why You’ll Love These Garden Inspired Rice Paper Rolls
These fresh rice paper rolls are more than beautiful, they’re endlessly adaptable.
You can fill them with shrimp, chicken, salmon, beef, crab, or entirely vegetarian ingredients. The rice paper wrappers naturally showcase the colors tucked inside, making them one of the most visually striking appetizers for spring and summer entertaining.
They’re:
- Naturally gluten-free
- Make-ahead friendly
- Perfect for picnics and brunches
- Easy to customize for guests
- Light yet satisfying
- Beautiful for weddings, baby showers, and afternoon tea
Ingredients for Colorful Garden Rice Paper Wraps
Rice Paper Wrappers
Thin translucent rice wrappers soften quickly in water and create the signature delicate appearance that allows the colorful filling to shine through.
Vermicelli Rice Noodles
Light rice noodles add texture and help hold the filling together without weighing the rolls down.
Cooked Shrimp
Tender shrimp provide protein and a naturally sweet seafood flavor that pairs beautifully with herbs and fresh vegetables.
Carrots
Julienned carrots add crunch, sweetness, and vibrant orange color.
Cucumbers
Cool, crisp cucumbers bring freshness and moisture to every bite.
Avocado
Creamy avocado balances the crisp vegetables and adds richness without overwhelming the delicate flavors.
Bean Sprouts
Bean sprouts contribute refreshing crunch and a clean, garden-fresh taste.
Fresh Herbs
Mint, basil, cilantro, chives, or other favorite herbs provide fragrance and complexity that elevate the rolls.
Edible Flowers
Nasturtiums, borage blossoms, pansies, violas, calendula petals, or other edible flowers create stunning color and subtle floral notes.
Protein Variations
Instead of shrimp, try:
- Cooked shredded chicken
- Cooked salmon
- Flaked tuna
- Sardines
- Thinly sliced cooked beef
- Tofu
- Tempeh
Dipping Sauce Options
One of the joys of these rice paper rolls is how easily they adapt to different flavor profiles.
From Mediterranean to Asian inspired rolls, serve with:
- Tahini Dressing – with sesame seed paste, known as Tahini, lemons, garlic and good olive oil makes the best dressing and sauce.
- Pomegranate Dressing – pomegranate sumac vinaigrette with pomegranate molasses is sweet, tangy, and bold, also perfect for salads, marinades, kofta, and roasted vegetables.
- Fig Dressing – savory or sweet fig jam with chilies, garlic and bourbon or simply sweet fresh figs, makes for a flavor explosion in a rich dressing, sauce, dip or jam.
- Citrus Dressing – Mediterranean lemon dressing is bright, fresh, and ready in 5 minutes. Made with lemon, olive oil, and garlic, perfect for salads, marinades, and dipping sauce with vegetables.
- Peanut Sauce – boiled peanuts, fresh off the farm, simmered into a spicy chili pepper and coconut sauce is Definitely Southern With a Twist.
- Strawberry Dressing – with sweet strawberries, sour balsamic vinegar, olive oil and a bit of red chili flakes for a great dressing.
- Mango Chili Sauce – an easy sweet and sour mango sauce recipe, with chili peppers, honey and smoked paprika.
Tools You’ll Need to Make Rice Paper Wraps
Large Shallow Dish or Pie Plate
A wide dish allows the rice paper wrappers to soften evenly without folding or tearing.
Cutting Board and Sharp Knife
Thin, uniform vegetable slices create easier rolling and more attractive finished rolls.
Large Plate or Clean Work Surface
Provides room for assembling and rolling the rice paper wraps.
Colander
Essential for rinsing vermicelli noodles under cold water and stopping the cooking process immediately.
How to Make Colorful Garden Rice Paper Wraps
Step 1: Cook the Vermicelli Noodles
Bring water to a boil and cook the vermicelli rice noodles according to package directions, usually just a few minutes.
Drain immediately and rinse under cold water until completely cooled.
Set aside.
Step 2: Prepare the Fillings
Thinly slice carrots, cucumbers, avocado, and any additional vegetables.
Wash and dry edible flowers and fresh herbs.
If using shrimp, make sure they are peeled, deveined, and fully cooked.
Arrange all ingredients assembly-line style for easy rolling.
Step 3: Soften the Rice Paper Wrapper
Add about one inch of water to a shallow pie plate or wide dish.
Submerge one rice paper wrapper for about 10 seconds.
The wrapper should still feel slightly firm but flexible.
Transfer to a clean work surface.
Step 4: Arrange the Visible Ingredients First
Place flower petals, herbs, and colorful vegetables on the lower third of the wrapper closest to you.
These ingredients will show through the rice paper, creating the decorative effect.
Add shrimp and a small bundle of vermicelli noodles.
Step 5: Roll the Rice Paper Wrap
Fold the bottom edge over the filling.
Fold both sides inward.
Continue rolling tightly until sealed, similar to rolling a burrito.
Repeat with remaining ingredients.
Step 6: Serve
Arrange the finished rice paper rolls on a platter and serve immediately with your favorite dipping sauces.
FAQ
What flowers can be used in rice paper rolls?
Edible flowers such as nasturtiums, violas, pansies, calendula petals, borage blossoms, and herb flowers work beautifully.
Always verify flowers are edible and pesticide-free before using.
Can rice paper rolls be made ahead of time?
Yes. They can be made several hours ahead and refrigerated.
For best texture, wrap each roll individually to prevent sticking.
How do you keep rice paper rolls soft?
Wrap each finished roll in plastic wrap and store in an airtight container in the refrigerator.
Can I make these vegetarian?
Absolutely. Replace shrimp with tofu, extra vegetables, avocado, or cooked edamame.
Why are my rice paper rolls tearing?
Over-soaking is the most common cause. The wrappers only need about 10 seconds in water before rolling.
Storage Tips
These rolls are best enjoyed the day they are made.
Store leftovers by wrapping each roll individually in plastic wrap and placing them in an airtight container.
Refrigerate for up to 2–3 days.
Summer Appetizers for Parties
The days are long, the gardens are abundant and entertaining a gathering of friends and family is so much easier if you know which appetizers compliment each other and are easy to prepare.
Here are just a few that pair beautifully, offering added substance yet not stealing the spotlight from these colorful rice wraps:
- Savory Quail Eggs and Bacon Tarts – Easy savory quail egg tarts with bacon or smoked salmon. These mini tart appetizers bake in under 10 minutes.
- Charcuterie Appetizer Sticks – Tortellini skewers are a fresh, Italian-inspired appetizer made by threading cooked tortellini, cured meats, and vegetables onto small sticks.
- Oysters on the Half Shell with Mac & Cheese – Do-ahead mac & cheese served on oyster shells with crispy quick sauteed oysters on top.
Have you ever tucked flowers into your food?
I’d love to hear which edible blooms are growing in your garden and what filling combinations you create. Leave a comment below and share your favorite version of these colorful rice paper rolls.
Colorful Garden Rice Wraps with Dipping Sauces
Equipment
- Pie plate
- colander
- Cutting board & sharp knife
- 4 quart saucepan to flash cook the noodles
Ingredients
- 4.7 oz Spring roll rice wrapper package about 16 sheets
- 7 oz Vermicelli rice noodle package
- 4 Carrots medium
- 3 Cucumbers peeled & seeded
- 2 Avocados
- 1 1/2 cups Bean sprouts
- 1 lb Shrimp peeled, deveined, cooked
- 1 cup Edible Flower petals
- 1 cup Herb leaves fresh basil, cilantro or other favorites
- 1 Butter lettuce (optional) to serve wraps on
- 12 oz Dipping sauce homemade
- 2 cups Water, as needed dip and soften rice wrappers
Instructions
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Shrimp (or other proteins), can be cooked as you like and cooled. Leftover meats shredded, tempeh sliced thin, quail eggs halved, even crab meat is delicious in the wraps.
- Have the ingredients chosen to fill the wrappers ready, chopped into small thin strips, herb leaves picked from their stem, flowers washed and patted dry.
- Add about 1 inch of water to a wide but not too deep dish (a pie pan is perfect). Place one rice wrapper into the water and let soak for just 10 seconds. It should feel firm yet more pliable. Lay it on your work area or large plate.
- Place a few vegetable slices, flower petals, herbs, shrimp and a pinch of cooked noodles on the 1/3 of the spring roll that is closest to you. These first items you place are what will be seen through the rice wrapper once it is filled and wrapped.
- Pull the side closest to you up and over the ingredients, then fold the sides over, sealing everything together tightly, and roll it up like a burrito, grape, or cabbage leaf.Serve each wrap on a lettuce leaf with the dipping sauces you have chosen from my homemade selection.
- Storing: The wraps taste best the day they are made, but can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap to keep the wrapper soft and from sticking together. Store in an air-tight container.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
Nothing could be more suitable to serve for summertime gatherings than these colorful rice wraps!
So pretty, and I love them dipped in peanut sauce!
Good choice Helen!
These are soooo pretty, Robin! I love making summer rolls, and they always look rainbowliscious, butyours are exquisite! Utterly brilliant, adding edible flowers and the various homegrown herbs. Absolute finesse!
Oh, the beautiful foods we can make inside of see-through rice paper wraps!