Vietnamese summer rolls seemed like the natural recipe to try with these blossoms. Unlike the spring rolls or egg rolls of take-out Chinese fame, summer rolls aren't fried. They are filled with fresh herbs (usually mint, basil and sometimes cilantro), and raw veggies sliced thin. Summer rolls are gluten-free, using rice wrappers and cellophane noodles (made from mung bean starch). They are light but filling, and with very minimal cooking they are perfect for a hot night.
Though traditionally made as an appetizer, a few of these is a very filling meal, and without a lot of calories. As attractive finger foods, they are also great as party and picnic fare, and since they are served cool, you they travel well -- take them with you and avoid fast-food or the junk they serve on a plane.