When you think of spring rolls, you typically think of Asian fare, with anything from cabbage and bean sprouts, to pork or shrimp filling the inside. These Fruit Spring Rolls are a delicious (and fruity) twist on the tried and true rolls - these are even fun to customize to your taste as you can easily switch up the produce used inside.
With a mix of whatever fruit is in season, as well as spinach (or another green if you prefer), these are super fresh and healthy, and a great snack or breakfast idea on the go. Once you roll these up, they can be eaten as is or dipped in a sauce of choice - caramel or chocolate sauce goes well for those with a sweet tooth!
- 8 strawberries
- 2 kiwis
- 1 mango
- 1 apple
- 1/4 lemon
- 1 cup baby spinach
- 6 rice paper wraps
- Chocolate or caramel sauce for dipping
Hull and slice the strawberries into thin slices. Peel and cut the kiwis into thin slices. Peel and cut mango into matchsticks.
Quarter the apple, cut out the seeds and cut into matchsticks as well. Drizzle some lemon juice over the apples to prevent from browning.
In a large pot, add warm water and soak the rice paper wraps for about 20-30 seconds, turning it as you're turning the steering wheel. The wrap should be pliable, but still slightly firm, as it will soften while you put the filling.
Put the rice paper wrap smooth side down and arrange the fruits on one half of the wrap, as shown. Fold in nearest end over the filling, fold in 2 sides of the wrap, and then tightly, but carefully roll it.
Serve as is, or with dipping sauces such as chocolate or caramel.