Summer Rolls Filled With Texas Watermelon

My first experience with spring rolls–commonly referred to as summer rolls–was while interning at the New Orleans restaurant Bayona. One of my coworkers was from Vietnam, where spring rolls originated, and she made these as a menu special one night. I was hooked at first bite. Cold spring rolls are only as good as the ingredients used; fresh vegetables and herbs are important. This recipe is a guide on how to make them, so you won’t see any set amounts for the ingredients; it all depends on how many rolls you are making. I advise the inexperienced cook to go a little overboard with the amounts; you can always toss the leftovers together another day to create a great salad! My last note is not to leave out the cilantro, mint, and basil, as they are key ingredients to the overall flavor.

Rice paper, found in the “ethnic” aisle of the grocery store and in your local Asian markets
Red leaf lettuce
Fresh mint leaves
Fresh cilantro leaves
Fresh basil leaves
Thin rice noodles, cooked
Cooked Texas shrimp, peeled, deveined, tails off, cut in half from head to tail
Julienne strips of Texas watermelon, onions, carrots, bell pepper, and any other vegetable
Spicy Peanut Dipping Sauce (recipe follows)

Gather and prepare all ingredients, including a container of hot water large enough to dip the rice paper in.

To assemble the summer rolls, start by dipping the rice paper (one at a time) in the water, just quickly enough to soften them. Lay the rice paper on a clean, flat surface. Working from left to right, place a piece of lettuce in the center. Top with rows of the herb leaves and follow with rice noodles, shrimp, Texas watermelon, and a couple of pieces each of the remaining ingredients. Roll tightly, folding in the sides like a burrito.

Place in a container and cover with a slightly damp cloth. Repeat until you have the desired amount of spring rolls. Refrigerate until ready to eat (not more than several hours). Serve accompanied with Spicy Peanut Dipping Sauce.

Spicy Peanut Dipping Sauce
12 cups crunchy peanut butter
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 can (13.5 ounces nt. wt.) coconut milk or cream
2 cup Hoisin sauce
Sambal Oelek, to taste
1/4 cup soy sauce
2 cup rice vinegar
Juice from 2 oranges
Juice from 1 lime
1/4 cup sesame oil
1 teaspoon Maggi seasoning

Place all of the ingredients in a saucepan over a medium-low flame. As the ingredients warm up, it will be easy to stir and combine them. Continue to cook until everything has come together and formed one sauce. Serve warm or at room temperature. Store in the refrigerator. Refrigerated sauce should be rewarmed for a thin consistency.

TD&N Nutrient Analysis for a roughly 2-tablespoon serving of the dipping sauce: Calories: 164; Total Fat: 13 g; Saturated Fat: 3 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 6 g; Cholesterol: 0 mg; Sodium: 300 mg; Carbohydrates: 8 g; Fiber: 2 g; Protein: 6 g