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Recipe Details
Summer Rolls Filled with Texas Watermelon

Summer Rolls.jpg    Ingredients for the rolls
  • 16 sheets rice paper (found in the ethnic aisle of grocery 
  • stores or Asian markets)
  • 1 cup red leaf lettuce, shredded
  • 16 large fresh mint leaves, whole
  • 16 sprigs fresh cilantro leaves
  • 16 large fresh basil leaves, whole
  • 3 ounces thin rice noodles, cooked
  • 16 cooked Texas shrimp, peeled, deveined, tails off and cut in half from head to tail
  • 16 julienned strips of Texas watermelon, cut to fit size of roll
  • 1/4 cup Texas 1015 onions, chopped
  • 1/3 cup carrots, julienned
  • 1/3 cup bell pepper, julienned
Ingredients for the Spicy Peanut Dipping Sauce:
  • 1-2 cups crunchy peanut butter
  • 1 T. fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 can (13.5 ounces nt. wt.) coconut milk or cream
  • 2 cup Housin sauce
  • Sambal Oelek, to taste
  • 1/4 cup soy sauce
  • 2 cups rice vinegar
  • Juice from 2 oranges
  • Juice from 1 lime
  • 1/4 cup sesame oil
  • 1 tsp. Maggi seasoning

Directions for the Summer Rolls: Gather and prepare all ingredients, including a container of hot water large enough to dip the rice paper. To assemble the summer rolls, dip 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, but not more than several hours. 

Directions for the Dipping Sauce: Place all ingredients in a saucepan over a medium-low flame. As the ingredients warm 
up, 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.

Recipe created by Chef Michael Flores.

Summer Rolls.jpg

© 2019 Texas Department of Agriculture