Gather and prepare all ingredients and place on a tray or bowls/plates as you set up your rolling station. A clean, sanitized counter or cutting board would be a nice surface to make your rolls.
Fill a wide, shallow dish with warm water, enough to submerge your rice paper into. Take 1 sheet of rice paper at a time and quickly submerge, no more than 5 seconds, so the rice paper is watered on all sides. Upon removing from water, shake off any excess then lay on rolling surface.
As the rice paper is softening, start adding ingredients from the center down, overlapping ingredients, and leaving at least 1 inch of rice paper remaining; this method works for both round and square rice papers. I like to start by placing the edible flowers down first so they will show when you make your salad roll.
Fold over right and left side of rice paper over laid out ingredients. Starting from the bottom, gently roll the rice paper away from you. Place on a plate and separate with herb leaves or a little neutral oil. Continue rolling until all ingredients are used up. Serve with Garlic and Cashew Sauce (recipe below).