Barbecue-Peach Summer Rolls

Hot water

12 to 16 (8- to 9-inch) round rice paper sheets

2 small peaches, peeled and thinly sliced

12 to 16 Bibb lettuce leaves

1 cucumber, cut into thin strips

1 large ripe avocado, thinly sliced

1 pound shredded barbecued pork (without sauce), warm

1 Granny Smith apple, peeled and cut into thin strips

1 1/2 cups torn fresh mint, cilantro, and basil

Sweet Pepper-Peanut Sauce



1. Pour hot water to depth of 1 inch into a large shallow dish. Dip 1 rice paper sheet in hot water briefly to soften (about 15 to 20 seconds). Pat dry with paper towels.

2. Place softened rice paper on a flat surface. Place 1 or 2 peach slices in center of rice paper; top with 1 lettuce leaf, 2 cucumber strips, 1 avocado slice, about 3 Tbsp. pork, 3 or 4 apple strips, and 1 1/2 to 2 Tbsp. herbs. Fold sides over filling, and roll up, burrito style. Place roll, seam side down, on a serving platter. Cover with damp paper towels to keep from drying out.

3. Repeat procedure with remaining rice paper and filling ingredients. Serve with Sweet Pepper-Peanut Sauce.



Look for rice paper rounds in the international aisle of large grocery stores or at Asian markets.



Sweet Pepper-Peanut Sauce



1 cup sweet pepper relish (such as Howard's)

1/2 cup finely chopped cocktail peanuts

3 tablespoons fresh lime juice

2 tablespoons lite soy sauce

4 teaspoons toasted sesame oil

1 tablespoon grated fresh ginger

2 finely chopped green onions

2 garlic cloves, minced

2 teaspoons Asian hot chili sauce (such as Sriracha)



Stir together sweet pepper relish, peanuts, lime juice, soy sauce, sesame oil, ginger, green onions, garlic, and chili sauce. Cover and chill until ready to serve.