Fig and Honey Summer Rolls

TASTIER

VEGETARIAN

GLUTEN-FREE

Makes 16 rolls

Here’s a brilliant indulgence: fresh figs and honey-sweetened Greek yogurt. If you can find full-fat Greek yogurt (or even double-cream full-fat Greek yogurt), you’ll be in for a real treat. For more flavor, add ¼ teaspoon rose or orange flower water to the yogurt. And try sprinkling chopped, unsalted, shelled pistachios over the filling before rolling the wrapper closed.

1¾ cups full-fat or low-fat plain Greek yogurt

¼ cup honey

1 teaspoon vanilla extract

16 rice paper wrappers

16 fresh figs, stemmed

1. Mix the yogurt, honey, and vanilla in a medium bowl until smooth.

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. Spread 2 tablespoons of the yogurt mixture into a 4- to 5-inch-long oval at one end of the wrapper. Thinly slice a fig and overlap these slices on top of the yogurt. 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.

Try this almond whipped cream as a dip for the rolls: Beat 1 cup cold heavy cream, 2 tablespoons confectioners’ sugar, and ¼ teaspoon almond extract in a large bowl with an electric mixer at high speed until thick and luscious. Do not overwhip. The consistency should be more of a spread than mounded peaks.