Rainbow Rice Wraps With Asian Dipping Sauce

Method

1. Lay out the rice wraps on your work surface.
2. Sprinkle the entire surface area of each wrap with warm water until they are damp.
3. In the middle of each wrap, place a row of the edible flowers, pretty side down.
4. Top with the lettuce, julienne vegetables, feta and avocado.
5. Finally, drizzle over the mayonnaise.
6. By now, the wraps will be tacky to the touch so take care when folding as they tear easily.
7. Start by folding one side of the wrap over the length of the filling and tuck it in. Fold in each end and finally, tuck and roll the wrap so you end up with a sausage shape.
8. If the wrap splits, you can either start again and transfer the filling or you can place the torn wrap onto another wet wrap and re-wrap the entire thing.
9. For the dipping sauce:
10. Blend all the ingredients until smooth.
11. Taste and adjust the seasoning and chilli if need be.
12. Strain and store in a glass jar.
13. This sauce can last up to 2 weeks or longer in the refrigerator.
14. To serve:
15. Garnish the wraps with the black sesame seeds and coriander and serve with a bowl of dipping sauce.