3 sheets of rice paper wrapper
1 small Japanese cucumber (cut 2 slices lengthwise, and shred the rest of it)
1 cup purple cabbage (shredded)
1 cup carrot (shredded)
1 cup beetroot (shredded)
1 cup mango (shredded)
3 cherry tomatoes (sliced)
1 cup cooked cellophane noodles/glass noodles
accompaniments & garnish:
2 carrot slices
3 to 4 coriander leaves
10 butterfly pea flowers
2 tbsp peanut butter
1 tbsp honey
2 tbsp lemon juice
Fill a small saucepan with two cups of water, add butterfly pea flowers and bring to simmer. Continue to simmer until the water turns rich cobalt blue. Remove the flower.
Bring the blue water to boil. Place a bundle (approx. 40g) of cellophane noodles in the boiling water and cook the noodles over medium heat until the noodles are cooked through or completely clear in colour.
Drain the cooked blue cellophane noodles with cold/tap water and divide into 2 portions. Drizzle half the noodles with 1 tbsp of lemon juice (the blue noodles will change from blue to violet or pink).
Soak a sheet of rice paper wrapper in lukewarm water for around 10 seconds or until it gets softened. Remove from water carefully. Lay-flat and straighten out the softened rice wrapper on a damp tablecloth or handkerchief.
Arrange assorted shredded veggies near bottom of the rice wrapper.
Fold the bottom of wrapper over the filling in the center. Fold uncovered left and right sides inward, then roll the whole wrap away from you tightly.
Using flower cookie cutter, cut 3 flowers from carrot slices.
Prepare the dip for veggie rolls. Mix 2 tbsp peanut butter, 1 tbsp honey and 1 tbsp lemon juice together evenly.
Serve veggie rolls with peanut butter lemon sauce.