Summer Rolls with Jicama, Watermelon, and Herbs

Ingredients

• For the dipping sauce:
• One 5.4-ounce can unsweetened coconut cream
• 2 tablespoons freshly squeezed lime juice
• 3 Thai chilies, finely minced
• 1 tablespoon coconut aminos
• 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

1. Make the dipping sauce by whisking the coconut cream in a small bowl with the lime juice, Thai chilies, coconut aminos, and fish sauce. Put it aside while you assemble the rolls.
2. For the summer rolls, wet a clean kitchen towel and spread it over your cutting board so you have a damp work area for rolling. Pour water into a shallow dish, such as a pie plate.
3. Handle 1 rice paper wrapper at a time. Give it a quick dip in the water, then lay it on the towel-covered board. It will still feel firm at first, and that is fine; it will soften as you add the filling. Arrange a few mint, cilantro, and basil leaves through the middle of the wrapper. Add jicama and watermelon matchsticks on top, then scatter over a spoonful of peanuts and ginger. Finish the filling with a squeeze of lime and a pinch of salt.
4. To roll, fold both side edges of the rice paper in over the filling. If it starts clinging too much, wet your hands before you touch it. Lift the edge nearest you, tuck it over the filling, and roll snugly toward the far end. Continue with the remaining ingredients, then serve right away with the coconut sauce.