Summer Rolls With Jicama, Watermelon, and Herbs Recipe

Serious Eats
Serves: 5 Save

Ingredients (15)

  • One 5.4-ounce (150g) can unsweetened coconut cream
  • 2 tablespoons (1 ounce; 30g) freshly squeezed lime juice (from about 1 lime)
  • 3 Thai chiles, finely minced (about 1 tablespoon; 15g)
  • 1 tablespoon (15g) coconut aminos (see note)
  • 2 teaspoons fish sauce
  • 10 (8-inch) rice summer roll wrappers
  • 1/2 bunch (1 ounce; 30g) fresh cilantro
  • 1/2 bunch (1 ounce; 30g) fresh mint
  • 1/2 bunch (1 ounce; 30g) fresh basil
  • 1 pound (454g) jicama, peeled and cut into 1/4-inch matchsticks
  • 1 pound (454g) watermelon, peeled and cut into 1/4-inch matchsticks
  • 3/4 cup (3 1/2 ounces; 100g) toasted and salted peanuts, roughly chopped
  • 3-inch piece ginger, cut into 1/8-inch matchsticks (about 1 ounce; 30g)
  • 2 limes, cut into wedges
  • Kosher salt

Directions

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Watermelon Mint Margarita

The Bar

Ingredients (7)

  • 1.5 oz. Casamigos Tequila Blanco
  • 0.75 oz. Fresh Watermelon Juice (or 4-5, 1-inch Watermelon Cubes)
  • 0.5 oz. Fresh Lime Juice
  • 0.25 oz. Simple Syrup
  • 8-10 Mint Leaves
  • 2 Dashes Aromatic Bitters
  • Skewered Mint Sprig and Watermelon Cube Garnish
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