Today’s Spring roll are blue, leafy and full of crunchy veggies. I dip them in delicately creamy lemon balm pesto sauce.
The blue color comes from takana (Japanese mustard leaves).
I’ve used 3 layers of rice paper. First 1 layer of RP, 1 of leaves, 1 of RP, the other veggies.
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.
Inside : grated carrot, broad beans (blanched), young onion, powdered roasted sesame seeds and a little curry powder blend.
Pesto : lemon balm, a few leaves of beet greens, garlic, olive oil, salt. Plus some water to make it a sauce.
GOURMANDE in OSAKA 