Melon Basil Summer Rolls

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

  • 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.