• Dip one sheet of rice paper in water, shake off excess water, and lay sheet down on cutting board or clean kitchen towel on a flat surface. Do not let the rice paper soak in the water.
• Carefully place edible flowers and petals face down about ⅓ to ½ of the way away from the bottom.
• Lay one butter lettuce leaf on the rice paper sideways over the flowers.
• Arrange a line of julienned carrots, shredded cabbage, cucumber slices, and radishes (or vermicelli if using) over the butter lettuce leaf. Add a sprig of cilantro, a few leaves of mint, and few leaves of Thai basil.
• Lift the edge closest to you and gently pull the edge up and over the filling ingredients. While holding the edge, fold the side ends of rice paper over each side.
• Then continue rolling the Fresh Spring Roll into a cylinder. The far edge of the rice paper will “seal” closed on its own.
• Place finished roll on platter while rolling the rest. If you are taking your time, or it's particularly dry air, lay a lightly damp paper towel or clean kitchen towel over the rolls to keep them from drying out.

Cut Fresh Spring Rolls

• Once you've made all the Fresh Spring Rolls, cut each roll into 3-inch wide pieces, about 2-4 pieces from each roll depending on how big your rolls are.
• Serve with small bowls of dipping sauces alongside.