It’s Jess, and this week I’m back with a savory dish that I hope will bring you the perfect bite… perhaps for tonight’s dinner? With the summer months flying past us, I’m cherishing all that summer has to offer and taking extra time to soak in the sun and gobble up fresh summer fruits.
At the top of my list this summer are peaches, and I’ve found so many ways to incorporate them into sweet desserts (such as peaches and cream bars.) Desserts are often the obvious choice for a peach, but don’t leave out this sweet fruit when putting together weeknight meals! Peaches atop a bed of leafy greens, a peach, prosciutto and ricotta crostini…and for today, a peach spring roll! Follow the jump for the recipe…
Light and thin rice wrappers hold sliced peaches, julienned cucumbers, shredded lettuce, chopped cashews and spicy herbs including mint, basil and cilantro. Talk about a meal that is brimming with fresh flavors! And how perfect would these be paired with a sip of this?!
Just Peachy Spring Rolls
2 medium firm peaches, thinly sliced
2 cups lettuce, shredded
1 small cucumber, julienned
fresh mint, chiffonade
fresh basil, chiffonade
fresh cilantro, chopped
1/4 cup raw cashews, roughly chopped
4 eight inch round rice paper sheets
Sweet & Tangy Sauce (or a Hoisin sauce)
- Fill a large bowl with cold water and dip one rice paper sheet into the water for a minute or so until soft. Place the rice paper sheet on a flat work surface.
- In the center, spread a bit of each of the filling ingredients, adding more or less of each item as desired. Fold in the sides of the rice paper sheet over the filling and firmly roll up. Gently press the seam to seal. Place on a serving plate with the seam side down.
- If you’re making more than a few rolls, cover with a damp towel to keep from drying out while you’re working.
- Slice each roll in half and serve with the dipping sauce.
*makes 4 rolls
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