Summer Rolls With Jicama, Watermelon, and Herbs Recipe

Ingredients (15)

• One 5.4-ounce (150g) can unsweetened coconut cream
• 2 tablespoons (1 ounce; 30g) freshly squeezed lime juice (from about 1 lime)
• 3 Thai chiles, finely minced (about 1 tablespoon; 15g)
• 1 tablespoon (15g) coconut aminos (see note)
• 2 teaspoons fish sauce
• 10 (8-inch) rice summer roll wrappers
• 1/2 bunch (1 ounce; 30g) fresh cilantro
• 1/2 bunch (1 ounce; 30g) fresh mint
• 1/2 bunch (1 ounce; 30g) fresh basil
• 1 pound (454g) jicama, peeled and cut into 1/4-inch matchsticks
• 1 pound (454g) watermelon, peeled and cut into 1/4-inch matchsticks
• 3/4 cup (3 1/2 ounces; 100g) toasted and salted peanuts, roughly chopped
• 3-inch piece ginger, cut into 1/8-inch matchsticks (about 1 ounce; 30g)
• 2 limes, cut into wedges
• Kosher salt