FOR THE Smoothie:
Pop all of the ingredients into a high-speed blender and blend on high for at least 2 minutes – this is important because an under-blended smoothie is often unsatisfying. Taste and feel free to sweeten further by adding a little more maple syrup, banana or apples.
Beginning with the beetroot, pile a little of each shredded vegetable onto the bottom half of the wrapper, just below centre. Scatter over a little of the chopped chilli, ginger, mint and cashews followed by a small handful of the rice noodles and lastly a few coriander leaves. Loosely shape into an even cylinder with your fingers.
Lift the bottom edge of the wrapper over the top of the filling, and tuck in tightly to hold the filling in place. Now place two or three flower petals along the length of the half-wrapped roll and continue rolling, tucking in the ends tightly as you go.
Repeat with the remaining wrappers to form all 12 rolls.
Serve straight away, sliced in half so the vibrant colours are visible, along with the kimchi mayonnaise.
If making in advance, store the rolls in a sealed container covered with a damp jay cloth to prevent the rolls from drying out. We always make these on the day they’re going to be eaten – they last for 6-8hours before losing their freshness.