Summer Rolls With Jicama, Watermelon, and Herbs Recipe

Keep cool with these refreshing no-cook summer rolls, filled with watermelon, jicama, and herbs.

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Photographs: Vicky Wasik

Why It Works

  • A quick dip in water is all the rice paper wrappers need to become pliable and sticky.
  • Working on a clean kitchen towel makes the wrappers easier to handle.
  • A rich dressing balances the bright ingredients in the wrap.

Filled with juicy watermelon, crisp jicama, and bright herbs, these fresh and light summer rolls are the perfect snack or appetizer for a hot day. The rice paper wraps require no cooking, just a quick dip in water, keeping this an entirely no-cook dish. A dipping sauce made with creamy coconut and fish sauce adds richness and funk.

Recipe Facts

Active: 15 mins
Total: 15 mins
Makes: 10 rolls

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Ingredients

  • For the Dipping Sauce:
  • 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
  • For the Summer Rolls:
  • 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, peeled and cut into 1/4-inch matchsticks
  • 3/4 cup (3 1/2 ounces; 100g) toasted and salted peanuts, roughly chopped
  • 3-inch piece of ginger, cut into 1/8-inch matchsticks (about 1 ounce; 30g)
  • 2 limes, cut into wedges
  • Kosher salt, to taste

Directions

  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.

Special equipment

Chef's knife, pie plate

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.

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