about 15 rice paper wrappers
- spicy cilantro almond pesto
- about 1/2 purple cabbage – thinly sliced
- 1/4 – 1/2 ripe sweet melon such as Honeydew
- 2-3 medium carrots – finely shredded
- 2 cups fresh basil leaves
- large handful fresh mint leaves – optional
Directions
- 1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
- 2. Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don’t keep the wrapper in the water too long to prevent tearing.
- 3. Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
- 4. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
- 5. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.
Tamarind Dipping Sauce
- 1/4 cup almond butter
- 1/4 cup tamarind paste
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fresh grated ginger
- 1 tablespoon maple syrup or honey
- 1/2 tablespoon olive oil
- 1 teaspoon soy sauce
- 1/2 small red chili – seeded and minced (optional)
In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.
.jpg)
