These rolls pack a flavorful punch with juicy peaches, crunchy veggies, fragrant herbs and our creamy Tillamook Whole Milk Mozzarella. It's savory, sweet and melty beyond belief. Meet your new summer favorite.
1HR serves 2
Ingredients
Summer rolls
6 rice paper rounds
12 peach slices (unpeeled)
12 avocado slices
18 radish slices
12 snow peas
12 fresh basil leaves
¾ cup fresh alfalfa sprouts
1 (2-inch) cucumber piece, thinly sliced lengthwise into 12 ribbons
To make the summer rolls, fill a 12-inch round large cake pan or high-walled baking dish with water to a depth of one inch. Dip the rice paper rounds in water for about 45 seconds (or until slightly softened) one at a time. Transfer each softened wrapper to a cutting board.
On the center of each rice paper, layer two peach slices, two avocado slices, three radish slices, two snap peas, two basil leaves, two tablespoons of alfalfa sprouts, two cucumber ribbons, one half-cut slice of Tillamook Whole Milk Mozzarella and one half-cut slice of prosciutto. Fold the right and left sides of the wrapper in towards the center like a burrito. Roll up from the bottom side, wrapping tightly as you go. Repeat this process with the remaining wrappers and fillings. Set aside in the refrigerator.
To make the tarragon sauce, stir together Tillamook Cultured Sour Cream, tarragon, mustard, salt, pepper and lemon juice. Set aside.
Remove the rolls from the fridge and add oil to a 10-inch skillet. Heat over medium until the oil shimmers.
Add the summer rolls seam side down to the pan, two at a time. Cook until crisp and golden brown on both sides (about two minutes per side).
