Recipe

How to Make Colorful Melon Basil Summer Rolls

By Anya Kassoff at Spoon University

I’ve been traveling quite a bit for the past couple of weeks. One of the beautiful places we stayed at was a woodsy campground on Rainbow river. Last night we came home, repacked and now we’re back on the road, heading south to Miami. As much as I love traveling, it’s always challenging to eat well on the road. These rolls are an easy and refreshing solution for your next summer road trip.

I’m not sure if it’s just me, but I’ve noticed that the world is divided into those who love watermelon and those who prefer all other melons to it. I definitely belong to the first group and will pick juicy sweet watermelon any time of day. Occasionally though, I’ll run into a honeydew or cantaloupe that is so irresistibly delicious that I’ll forget about my unconditional love for watermelon. A good melon tastes particularly amazing when framed by the flavor of fragrant herbs like basil and mint. Add the crunch and beautiful color of purple cabbage and carrots, almond pesto and sweet and spicy dipping sauce, and you’ll get just about the perfect summer meal.

Melon Basil Summer Rolls

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Servings: 15 rolls
  • Easy
Ingredients
  • 15 rice paper wrappers
  • 1/2 of a purple cabbage - thinly sliced
  • 1/2 of a ripe sweet melon, such as Honeydew
  • 2-3 medium carrots - finely shredded
  • 2 cups fresh basil leaves
  • handful of fresh mint leaves
  • pesto

Photo by Anya Kassoff

Step 1

Cut the melon in half, remove the seeds, peel and slice the flesh into strips

Photo by Anya Kassoff

Step 2

Prepare cabbage and carrots.

Photo by Anya Kassoff

Step 3

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.

Step 4

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.

Photo by Anya Kassoff

Step 5

Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.

Photo by Anya Kassoff

Step 6

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.

Pesto

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Servings: 4
  • Easy
Ingredients
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 2-3 cloves of garlic
  • 1/4 cup grated parmigiano (or Parmesan) cheese
  • 2/3 cup olive oil
  • salt and fresh cracked pepper

Photo by Christin Urso

Step 1

Combine basil, pine nuts and garlic in a food processor (or blender or magic bullet) and pulse until coarsely chopped.

Photo by Julia Maguire

Step 2

Add the cheese to the mixture and pulse until combined.

Step 3

Slowly pour olive oil into the mixture until it reaches desired consistency.

Photo by Julia Maguire

Step 4

Season with salt and pepper.

Tamarind Dipping Sauce

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Servings: 6
  • Easy
Ingredients
  • 1/4 cup almond butter
  • 1/4 cup tamarind paste
  • 2 tablespoon 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)

Photo by Anya Kassoff

Step 1

In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.

Recipe originally appeared on Golubka Kitchen.

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