Spring rolls are so last season- so liven up your meals with Nectarine Summer Rolls!

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Peanut and Coconut Sauce
Ingredients:
2 tablespoons (30ml) oyster sauce
2 tablespoons (30ml) crunchy peanut butter
2 tablespoons (30ml) coconut milk
1 tablespoon (15ml) rice vinegar
1 tablespoon (15ml) honey
Method:
In a small mixing bowl, whisk together all ingredients until smooth.
Reserve for plating.
Nectarine Summer Rolls
Ingredients:
2 nectarines, cut into small thin wedges
1 teaspoon (5ml) honey
1 teaspoon (5ml) sesame oil
4 circular rice paper wrappers
1 cup (240ml) cooked, chilled vermicelli noodles
½ cup (120ml) julienned carrots
1 small avocado, peeled and cut into thin slices
¼ cup (60ml) roughly chopped fresh cilantro
¼ cup (60ml) chopped green onions
½ cup (120ml) julienned cucumber
Method:
In a mixing bowl, toss nectarine wedges with honey and sesame oil until coated.
In a large dish with high edges, add lukewarm water until it is 1 inch high in dish.
Place one rice paper wrapper in warm water for 30 seconds to 1 minute, or until soft.
Remove and place on a plate lined with a damp tea towel.
Top bottom half of wrapper with enough vermicelli noodles, carrot, avocado, cilantro, green onions, cucumber and nectarines to make a nice full wrapper that you will be able to roll up tightly. Leave enough room between the filling and the edges of the wrapper to be able to grasp them in order to roll it up.
Fold bottom left and right edges in over the filling, and roll from bottom to top until filling is tightly sealed. This is a delicate task.
Repeat process until all rolls have been made.
Serve with peanut and coconut sauce (see recipe) on the side.
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