Makes 16 rolls
These rolls are a simpler version of peach hand pies, although the fruit is fresh, not cooked. The quality of dessert stands on the freshness of the fruit. To tell if a peach will taste good, don’t squeeze it. Smell it. It should smell sweet and fragrant. It’s easier to work with freestone peaches than cling ones. Want to take it over the top? Substitute crumbled Amaretti cookies for the graham cracker crumbs.
3½ cups chopped pitted ripe peaches (about 6 large peaches)
½ cup graham cracker crumbs
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
16 rice paper wrappers
1. Toss the peaches, crumbs, brown sugar, cinnamon, and nutmeg together in a medium bowl.
2. Fill a large soup plate or a 9-inch square baking pan with warm water. Soak one wrapper in the water until softened but not tearable, about 20 seconds.
3. Set the wrapper on a clean, dry work surface. Place ¼ cup of the peach filling at one end of the wrapper, making a fairly compact, 4- to 5-inch-long oval blob of filling. (The length of this blob will dictate the length of the summer roll.) Fold the sides over the filling and roll the wrapper closed.
4. Transfer the roll to a serving platter and continue making more rolls, changing the water occasionally so it stays warm and wiping your work surface as dry as you can to avoid sticking.