20 Organic dried Butterfly Pea Tea flowers
200g vermicelli noodles (the thinner the better)
3-5 drops of lemon juice
1 ½ - 2 cups julienned vegetables (e.g., carrots, sweet peppers, cucumber)
1 bunch fresh cilantro and mint herbs
10-12 whole spring roll rice papers
Boil in hot water half of the Organic dried Butterfly Pea Tea flowers and vermicelli noodles for about 10 minutes (or read instructions on package), drain and set aside.
Boil in hot water the other half of the Organic dried Butterfly Pea Tea flowers and vermicelli noodles with a few drops of lemon juice for about 10 minutes (or read instructions on package), drain and set aside.
Clean the vegetable and slice length wise about 1 ½ - 2 inches. Set the vegetables aside.
To assemble the spring rolls, pour warm water into a shallow dish and immerse rice paper to soften for about 10-15 seconds.
Transfer the rice paper onto a damp cutting board or counter top surface and gently spread out the edges into a circle.
Add to the bottom third of the wrapper a small handful of vermicelli noodles (some blue and some purple) and layer with some julienned vegetables and fresh herbs. Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.
Place seam-side down on a serving platter and cover with damp warm towel to keep the spring rolls fresh. Repeat until all fillings are used up – about 10-12 spring rolls.
Optional: Serve with fried tofu (see recipe below), cooked cold seafood or cooked cold chicken (at step #6). Serve with almond butter sauce (see recipe below) or your choice of sauce.
This recipe idea is adapted from https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/