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.
My peach tree, underplanted with chocolate cosmos
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!
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I had to laugh. I remember the summer I got my first (and only) peach! My daughter is coming home for her BD and requested Spring rolls as part of her BD dinner. This would be a nice twist on a favorite of ours. Enjoy your web site and all the work that goes into it.
I had to laugh. I remember the summer I got my first and only peach. I enjoy the web site and all the work that goes into it.
Sounds delicious, and I might be able to do this recipe if our peaches mature without anymore problems (crosses fingers). After the leaf curl and then the aphids, we were beginning to get anxious, but so far the dozen or so that are still on the tree seem to be hanging in there!
Cindy — So glad you’re enjoying LOTB! Let me know what you think of this recipe if you end up making it.
Rowena — Did you see my previous post about catnip and dill? I was so excited about the prospect of planting plants that attract aphid eaters. Not to mention plants that are useful in their own right. My peach had leaf curl last year and I had to cut off every single leaf. It worked, but I wouldn’t recommend doing that at this time of year.
That is a very pretty combination – the chocolate cosmos and the peach tree. Nice!
That sounds yummy. I made the mango-cilantro summer rolls from Vegan with a Vengeance last year sometime, but peach and basil sounds even better.
I LOVE how you underplant. I almost bought choco cosmos at H&H!
Your lucky you got one peach. We had baby peaches growing on our tree, and then we had a wind storm and it blew all the peaches off.
http://nycgardening.blogspot.com/2010/06/peach-no-longer.html
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