As you can tell, I am in a South-East Asian food mood these days. After my take on bun noodles last week, this week we are stuffing our faces with Greekified summer rolls with an addictive almond butter sauce on repeat. Why Greekified you ask?
This is a new take on one of my first recipes, which I came up with when we lived on the Greek island of Paros for four years. As summer there is synonymous with juicy stone fruit, I decided to stick a slice of ripe nectarine (or peach, a plum would work also) into my summer rolls instead of the typically used exotic fruit, like mangos for example, and it worked a treat. I now do that all the time. Not only does the nectarine contribute a lot of delicious sweetness and juiciness, it also works super well against the traditionally used mint. These little rolls are a perfect hot weather food as they require no cooking at all. The assembly is kind of therapeutic and lends itself to chatting to someone or listening to your favourite podcast at the same time and you do get quicker at putting them together with more practice. These rolls are refreshing, crunchy and filling – if you want to make them even more filling, add a clump of rice vermicelli to each roll, but I decided not to as I like them as they are.
20 rice paper wrappers (mine were 16 cm diameter) a small bunch of fresh mint (and / or coriander) 2 ripe peaches, divided into segments 2 carrots, cut into thin matchsticks* 1 cucumber, cut into thin matchsticks 1 pointed red pepper, cut into thin matchsticks 1-2 baby gem lettuce and/or 2 curly kale leaves, divided into smaller pieces
