Hibiscus is also known as Roselle; here in Belize it is called sorrel.  It is a good substitute for cabbage giving a crunchy texture to the filling of a spring roll.  It also adds a lovely red colour to the meal.

Take a skillet and stir-fry the following in peanut oil:

1 small onion, finely chopped

1 cup of shitake mushrooms, hydrated and finely sliced

3/4 cup matchstick-cut bamboo shoots

3/4 cup matchstick-cut water chestnuts

4 cups beansprouts

1 cup of hibiscus

2 tbsp light soya sauce

Stir fry for about 2 to 3 minutes

Once cooked, allow to cool down before using it ia a filler for a spring roll.

Take spring roll wrapping (about 5″ by 5″ or 12.5cm by 12.5cm) and put about 2-3  generous tablespoons of the filling on the edge of the spring roll.  Put a:

coriander/ cilantro sprig 

on top and fold skin over twice.  Then fold in sides and roll like a jelly roll..  Deep fry in hot oil (375F) until crispy and golden.

Makes 12.