pumpkin seed cilantro pesto
- 1/2 cup toasted pumpkin seeds
- 2 garlic cloves, minced
- 1/2 seeded jalapeño, finely chopped (optional)
- 1 tablespoon coconut sugar or another natural sugar
- 1/2 teaspoon sea salt
- 1 large bunch fresh cilantro
- Juice of 1 lime
- 1/4 cup olive oil or more if needed
tamarind dipping sauce
- 1/4 cup almond butter
- 1/4 cup tamarind paste or sour soup base
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup or honey
- 1/2 tablespoon olive oil
- 1 teaspoon soy sauce
- 1/2 small red chile, seeded and minced (optional)
- 1/4 to 1/2 ripe sweet melon such as honeydew
- About 15 rice paper wrappers
- Pumpkin seed cilantro pesto (recipe above)
- About 1/2 purple cabbage, thinly sliced
- 2 to 3 medium carrots, finely shredded
- 2 cups fresh basil leaves
- Large handful fresh mint leaves (optional)
How to make this recipe
- Make the pesto Combine pumpkin seeds, garlic, jalapeño, sugar and salt in a bowl of a food processor. Pulse until well combined. Add cilantro and lime juice, process to incorporate. With the machine still running, pour olive oil through the tube and process until smooth.
- Make the dipping sauce In a medium bowl, thoroughly mix together all of the ingredients. Keep refrigerated until ready to serve.
- Make the rolls Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
- 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.
- Place the soaked wrapper on the damp dish towel and begin to fill. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
- Fold the bottom part of the wrapper over the filling, followed by the sides, then roll tightly.
- Serve right away with the sauce or keep covered with a damp dish/paper towel until ready to serve. These rolls are best when eaten within a day or two.