Cantaloupe, honeydew, prosciutto and basil salad rolls

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25 min


25 min

Cantaloupe, honeydew, prosciutto and basil salad rolls

Photo, Erik Putz.


  • 8 sheets rice paper
  • 1 cup sliced cantaloupe
  • 1 cup sliced honeydew
  • 4 strips prosciutto , halved
  • 1/2 cup basil leaves


  • LAY a damp kitchen towel on the counter. Fill a large bowl with warm water and soak 1 rice paper in water until pliable, about 30 sec. Place round on towel. Divide cantaloupe, honeydew, prosciutto, basil leaves among rice paper
  • LIFT bottom of rice paper over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Repeat. Slice rolls in half diagonally. Serve with Thai, miso or peanut sauce.

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Nutrition (per serving)

  • Calories
  • 69,
  • Protein
  • 4 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 1 g,
  • Fibre
  • 1 g,
  • Sodium
  • 197 mg.