Summer Rolls With Jicama, Watermelon, and Herbs Recipe

1. For the Dipping Sauce: In a small bowl, whisk together the coconut cream, lime juice, Thai chilies, coconut aminos, and fish sauce. Set aside.

2. For the Summer Rolls: 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.

3. 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. (The rice paper will not soften immediately, but it will while you place ingredients onto it.) 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.

4. To wrap the summer roll, first 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.) 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.

Notes

Coconut aminos is a salty-sweet condiment made from coconut sap, with dark, savory flavors similar to soy sauce. If you don't have any on hand, feel free to substitute it with 2 teaspoons of soy sauce and 1 teaspoon of sugar.

Special equipment

Chef's knife, pie plate

This Recipe Appears In

• No-Cook Watermelon Summer Rolls Are the Easiest Way to Beat the Heat