No-cook summer rolls. Served with coconut dipping sauce.
Ingredients
160 ml
Coconut cream
(one can, unsweetened)
1 tbsp
Lime juice (fresh)
(from about 1 lime)
3 pepper(s)
Red Thai chili pepper
(finely minced, about 1 tablespoon)
1 tbsp
Coconut aminos, Coconut Secret
2 tsp
Fish sauce
10 piece
Rice paper
((eight-inch))
1/2 bunch
Mint, fresh
1/2 bunch
Cilantro (coriander)
1/2 bunch
Basil, fresh
454 gm
Jicama
(peeled and cut into 1/4-inch matchsticks)
454 gm
Watermelon
(peeled and cut into 1/4-inch matchsticks)
3/4 cup
Peanuts
(toasted and salted; roughly chopped)
3 piece, 1-inch
Ginger root
(cut into 1/8-inch matchsticks)
2 fruit
Lime
(cut into wedges)
1 dash
Salt
(to taste)
Instructions
1. To make the dipping sauce, whisk together the coconut cream, lime juice, red Thai chili peppers, coconut aminos, and fish sauce in a small bowl. Set aside. 2. To prepare to make the rolls, dampen a clean kitchen towel with water and lay it on top of a cutting board. This creates a surface to wrap the rolls on. 3. Fill a shallow dish, such as a pie plate, with water. 4. Work with one rice paper at a time. Briefly dip each rice paper into the dish of water and place it onto the towel-lined cutting board. 5. Add a few leaves of mint, cilantro, and basil into the center of the wrapper. Add a layer of jicama and watermelon matchsticks on top. Add a spoonful of peanuts and ginger over the matchsticks. Add a squeeze of lime juice and a pinch of salt. 6. To wrap the roll, fold the right and left sides of the rice paper over the ingredients. If the rice paper is too sticky, moisten your hands with water before handling. Lift the edge of the paper closest to you and fold over the ingredients, rolling tightly up to the top. Repeat for the rest of the wraps.
