Millions of Peaches: Barbecued Peach Rolls

Yesterday, while going into the grocery store, I was overwhelmed by the giant display of fresh-juicy peaches right at the front. Beautiful, ripe peaches. In the summer I tend to buy these in bulk and then when I get home I can’t eat them fast enough, leaving me sad and with mushy peaches.  So I thought, there has to be a better and more unique way of eating these bad boys before they turn to the dark side. And voila! I stumbled across a delicious and easy way to get more creative with this juicy produce. barbecue-peach-summer-rolls-sl-1000


makes 12-16 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 English cucumber, cut into thin strips

1 large ripe avocado, thinly sliced

1 pound shredded faux chicken strips with barbecue sauce

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.

What are your favorite summer appetizers? How do you like to incorporate peaches into your summer plates?


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