Shrimp Spring Rolls

Soak rice paper according to package instructions and pat dry.

Peel and press garlic clove and mix with shrimp, soy sauce and sesame oil.

Peel cucumber, halve lengthwise, scrape out seeds and dice flesh into 20 cubes.

Lay two shrimp, a cucumber cube, a stalk of chives and two borage flowers on bottom third of each piece of rice paper. Fold rice paper and roll. Lay spring rolls in bamboo basket and cook over hot steam for about 5 minutes.