Summer Fruit Spring RollsMakes 8 rolls
For the Jalapeño & Honey Sauce:
1 jalapeño (about 1/2 ounce)
1/4 cup honey
1/4 cup lime juice plus 2 tablespoons (about 1 1/2 limes)
1 teaspoon sugar
1 to 2 tablespoons water, to thin out sauce, if needed
For the fruit filling:
8 pieces butter leaf lettuce
2 large fuji apples (about 3/4 pound), julienned to matchstick size (See Recipe Note)
3 large firm nectarines (about 1 pound), julienned to matchstick size
5 to 6 large strawberries, sliced to 1/8 inch thin pieces
To assemble:
8 rice papers
2 to 3 butter leaf lettuce, halved
To make the sauce: Roast jalapeño over the open flame of a gas grill or burner by holding it with tongs an inch above the flame. Continue rotating the jalapeño until skin blackens. (Alternatively, place the jalapeño on a baking sheet and roast 4 inches below the broiler for about 4-6 minutes, or until skin blackens.) Place the jalapeño, honey, lime juice, sugar, and water in a cocktail shaker. Muddle and stir the jalapeño until the sauce is well combined. Transfer the sauce to a small serving bowl.
To assemble the rolls: Fill a 9-inch pie pan with warm water. Submerge one of the rice papers in the water and allow to soak until rice paper has softened and is pliable, about 2 to 3 seconds. Carefully remove it with two hands and place it on a plate. Place butter leaf lettuce down onto softened wrapper and layer with nectarines, apples and strawberries. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.
To serve, leave the rolls whole or cut in half, and serve with sauce.
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