First make the sauce for dipping. Boil the water and add the sugar here. Keep stirring until the sugar dissolves. Let this cool down. Then put the peanuts, salt, vinegar and sugar water in the chopper or a blender and blend everything until you have a smooth substance. The sauce is ready.

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Next, fill the spring rolls. Pick the leaves of the Mint and cut the Coriander and cucumber. Place the rice sheets in a layer of lukewarm water for 1 minute. Take them out and start filling. Add the ingredients 1 by 1: start with the edible flowers, as you will want to see these through the sheets later. Then the Mesclune, carrot, cucumber, Mint leaves, Coriander and the Surimi sticks. Roll up and dip, enjoy!