Blue veggie Spring rolls with lemon balm pesto

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Today’s Spring roll are blue, leafy and full of crunchy veggies. I dip them in delicately creamy lemon balm pesto sauce.

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The blue color comes from takana (Japanese mustard leaves).

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I’ve used 3 layers of rice paper. First 1 layer of RP, 1 of leaves, 1 of RP, the other veggies.

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I’ve rolled that and wrapped around 1 more RP. So the blue takana leaves are visible, and some green parts too. They don’t reveal the filling.

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Inside : grated carrot, broad beans (blanched), young onion, powdered roasted sesame seeds and a little curry powder blend.

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Pesto : lemon balm, a few leaves of beet greens, garlic, olive oil, salt. Plus some water to make it a sauce.

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