At most supermarkets, peaches and nectarines are labeled either yellow or white. But at the farmers market, local vendor Kashiwase Farms has all sorts of different peaches and nectarines. Practically from A to Z – Aortic Rose, Honey Royale, Snow King, White Lady, Zee Lady, to name just a few – I never even knew there was so many varieties.
My latest favorite is the Honey Kist nectarine – sweet with a bit of a mango taste. Combined with the flavors of fresh basil, mint and cilantro, crisp bean sprouts, baby romaine lettuce and served with a spicy dipping sauce, it’s a taste of summer in a roll.
Peachy Vietnamese Summer Rolls
Makes 4 rolls
1 medium Honey Kist yellow nectarine, or other variety, chopped
2 heads baby romaine lettuce, shredded
1 small carrot, julienned
1 green onion, thinly chopped
Handful of fresh bean sprouts
Fresh mint, chiffonade
Fresh basil, chiffonade
Fresh cilantro, chopped
4 eight inch round rice paper sheets
Chili garlic sauce
Fill a large bowl with cold water and dip one rice paper sheet into the water for a minute or so until soft. Place the rice paper sheet on a flat work surface.
In the center, spread a bit of each of the filling ingredients, adding more or less of each item as desired. Fold in the sides of the rice paper sheet over the filling and firmly roll up. Gently press the seam to seal. Place seam side down on a serving plate. If you’re making more than a few rolls, cover with a damp towel to keep from drying out while you’re working.
For the dipping sauce, combine a spoonful of the hoisin sauce with a bit of the chili garlic sauce to desired spiciness. Thin with a little water if the sauce appears to be too thick.
Slice each roll in half and serve with the dipping sauce.