Summer Rolls With Jicama, Watermelon, And Herbs Recipe Recipe

Name: Summer Rolls With Jicama, Watermelon, And Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 5.4-ounce (150g) can unsweetened coconut cream; 2 tablespoons (1 ounce; 30g) freshly squeezed lime juice (from about 1 lime); 3 Thai chilies, finely minced (about 1 tablespoon; 15g); 1 tablespoon (15g) coconut aminos (see note); 2 teaspoons fish sauce; 10 (eight-inch) rice summer roll wrappers; 1/2 bunch (1 ounce; 30g) fresh cilantro; 1/2 bunch (1 ounce; 30g) fresh mint; 1/2 bunch (1 ounce; 30g) fresh basil; 1 pound (454g) jicama, peeled and cut into 1/4-inch matchsticks; 1 pound (454g) watermelon,; 3/4 cup (3 1/2 ounces; 100g) toasted and salted peanuts, roughly chopped; 3-inch piece of ginger,; (about 1 ounce; 30g); 2 limes, cut into wedges; Kosher salt, to taste

Servings: persons

One 5.4-ounce (150g) can unsweetened coconut cream
2 tablespoons (1 ounce; 30g) freshly squeezed lime juice (from about 1 lime)
3 Thai chilies, finely minced (about 1 tablespoon; 15g)
1 tablespoon (15g) coconut aminos (see note)
2 teaspoons fish sauce
10 (eight-inch) rice summer roll wrappers
1/2 bunch (1 ounce; 30g) fresh cilantro
1/2 bunch (1 ounce; 30g) fresh mint
1/2 bunch (1 ounce; 30g) fresh basil
1 pound (454g) jicama, peeled and cut into 1/4-inch matchsticks
1 pound (454g) watermelon,
3/4 cup (3 1/2 ounces; 100g) toasted and salted peanuts, roughly chopped
3-inch piece of ginger,
(about 1 ounce; 30g)
2 limes, cut into wedges
Kosher salt, to taste

1
In a small bowl, whisk together the coconut cream, lime juice, Thai chilies, coconut aminos, and fish sauce. Set aside.
2
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.

1137

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: One 5.4-ounce (150g) can unsweetened coconut cream, 2 tablespoons (1 ounce; 30g) freshly squeezed lime juice (from about 1 lime), 3 Thai chilies, finely minced (about 1 tablespoon; 15g), 1 tablespoon (15g) coconut aminos (see note), and more.

Yes, Summer Rolls With Jicama, Watermelon, And Herbs Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Rolls With Jicama, Watermelon, And Herbs Recipe

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