In honor of picking my first (and only) peach from my tree this season, I thought I would share this recipe for a summer-ized version of spring rolls from Vegetarian Times Magazine. I’ve tweaked it a bit to use the ingredients I had on hand.
Peach and Basil Summer Rolls
Serves 4 as an appetizer or 2 as a snack
- 2 Tbs. almond butter (or peanut if that’s all you have)
- 1 Tbs. rice vinegar
- 1 tsp. maple syrup
- 1 tsp. soy sauce
- 8 8-inch diameter rice paper wrappers
- 12 medium basil leaves
- 2 peaches, cut into 12 slices
- 1 small avocado, cut into 12 slices
- 1 cup watercress (or baby spinach)
Whisk together almond butter, vinegar, maple syrup, soy sauce and 1 Tbs. warm water. Set aside.
Place pan of warm water on work surface. Place two rice paper wrappers (one on top of the other) in the water and press them together. Let them soften in the water for one minute.
Remove wrappers from water and place on paper towel. Blot with second paper towel. Fold wrapper edge over one inch on the right side.
Lay three basil leaves on bottom of wrapper, parallel to the counter. Make sure basil is two inches from the left edge and one inch from the bottom. Top
with six slices of peach, 3 avocado slices, and 1/4 cup of watercress. Roll up bottom of wrapper and tuck (unfolded) left edge over. Continue to roll until you have a tight cylinder. Repeat with remaining ingredients to make three more rolls.
Cut each roll in half, on an angle. Dip into sauce. Eat!