Summer Fruit Spring Rolls: Fresh No-Cook Dessert
Make fresh summer fruit spring rolls with rice paper, apple, mango, berries, mint, and a quick honey-lime dressing for a colorful 20-minute dessert.
Servings: 10
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 20 minutes
Ingredients
Ingredients
- 10 sheets rice paper wrappers
- 1 medium apple cut into thin sticks
- 1/2 mango cut into thin sticks
- 1 medium peach cut into thin wedges
- 1 kiwi fruit sliced
- 4 medium strawberries sliced
- 10 raspberries
- 1/8 cup pomegranate arils
- 5 leaves fresh mint
- 2 tablespoons honey
- 1/2 lime juiced
Instructions
Instructions
- Start by chopping your fruit. It is up to you how you chop and present your fruit in the spring roll. I decided to cut the apple and mango in long, thin strips, almost like matchsticks. I then sliced the strawberries and kiwi into rounds and cut the peach into thin wedges. You can leave the raspberries whole. Place all the fruit on a plate ready to make into spring rolls.
- Next you will need to prepare the rice paper wrappers by submerging them one at a time in hot water for 2 to 3 minutes until they are soft and malleable. Immediately transfer the soft rice paper to a large plate and start to fill your spring rolls. Choose either strawberries, kiwi, raspberries or peach to lay down first and then directly onto of your chosen fruit place a few sticks of apple and mango, followed by some pomegranate seeds and a couple of mint leaves. Repeat for each spring roll, making one at a time.
- I kept the spring rolls quite small so that they would be easier for young children to eat but you can stuff them so that they are a lot fuller if you wish!
- Quickly make the dressing by mixing the honey and lime juice together in a bowl and serve with the fruit spring rolls.
- Serve immediately.