Summer Rolls With Jicama, Watermelon, and Herbs Recipe
-
Category
Summer
-
Cusine
American
What do you need?
How to make?
Ingredients
For the Dipping Sauce:
One 5.4-ounce can unsweetened coconut cream
2 tablespoons
3 Thai chilies, finely minced
1 tablespoon
2 teaspoons fish sauce
For the Summer Rolls:
10 rice summer roll wrappers
1/2 bunch fresh cilantro
1/2 bunch fresh mint
1/2 bunch fresh basil
1 pound jicama, peeled and cut into 1/4-inch matchsticks
1 pound watermelon, peeled and cut into 1/4-inch matchsticks
3/4 cup toasted and salted peanuts, roughly chopped
3-inch piece of ginger, cut into 1/8-inch matchsticks
2 limes, cut into wedges
Kosher salt, to taste
Directions
In a small bowl, whisk together the coconut cream, lime juice, Thai chilies, coconut aminos, and fish sauce. Set aside.
Before you begin, dampen a clean kitchen towel with water and lay over cutting board to create a surface to wrap the rolls. Fill a shallow dish, like a pie plate, with water. Working with one rice paper wrap at a time, quickly dip each into the dish of water and place onto the kitchen towel–lined board. Top the wrapper with a few leaves of mint, cilantro, and basil across the center of the wrapper. Top with a layer of jicama and watermelon matchsticks. Sprinkle a spoonful of peanuts and ginger over the matchsticks. Season the filling with a squeeze of lime juice and a pinch of salt. To wrap the summer roll, first fold the right and left sides of the rice paper over the ingredients. Start with the end closest to you, lift the edge of the paper and fold over the ingredients, rolling tightly up to the top. Repeat with remaining ingredients and serve immediately with coconut sauce.