Melon Basil Summer Rolls

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15
Servings

20m
Prep Time

0m
Cook Time

20m
Ready In

Recipe: #10213

July 26, 2013

Categories: Dinner, Lunch, Fruit, Honeydew, Vegetables, Cabbage, Appetizers, Budget-Friendly, No-Cook, Heart Healthy, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more

recipe by:
carolinerenee

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recipe by:
carolinerenee

"Saw where a friend of min had posted this recipe on Facebook and just had to go ahead and share it here. I love Summer Rolls and this recipe looks like it will be fantastic and easy to make, and you know they have to be uber healthy!! :)"

Original recipe yields 15 servings

Metric US

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Nutritional

Serving Size: 1 (77.2 g)
Calories 62.1
Total Fat - 4 g
Saturated Fat - 2.2 g
Cholesterol - 22 mg
Sodium - 87.4 mg
Total Carbohydrate - 6 g
Dietary Fiber - 1.5 g
Sugars - 3.6 g
Protein - 1.4 g
Calcium - 31.2 mg
Iron - 0.6 mg
Vitamin C - 24.1 mg
Thiamin - 0 mg

Step 1

Preparation for Summer Rolls: Cut the melon in half, remove the seeds, peel and slice the flesh into strips.

Step 2

Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don't keep the wrapper in the water too long to prevent tearing.

Step 3

Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.

Step 4

Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.

Step 5

Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.