The best way to beat the heat—just don't forget the coconut dipping sauce.
In a small bowl, whisk together the coconut cream, lime juice, Thai chilies, coconut aminos, and fish sauce. Set aside.Before you begin, dampen a clean kitchen towel with water and lay over cutting board to create a surface to wrap the rolls. Fill a shallow dish, like a pie plate, with water.Working with one rice paper wrap at a time, quickly dip each into the dish of water and place onto the kitchen towel–lined board.
Top the wrapper with a few leaves of mint, cilantro, and basil across the center of the wrapper. Top with a layer of jicama and watermelon matchsticks. Sprinkle a spoonful of peanuts and ginger over the matchsticks. Season the filling with a squeeze of lime juice and a pinch of salt.To wrap the summer roll, first fold the right and left sides of the rice paper over the ingredients.
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