Fruit Spring Rolls

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Fruit Spring Rolls

Fruity spring rolls are a fun new way to enjoy dessert. They're packed with strawberries, mango, and kiwis, with a cool, minty dipping sauce for the perfect warm weather dessert. 

Ingredients

  • 4 oz. thin rice noodles (also called rice vermicelli)
  • 2 cans coconut milk
  • 8 (8-inch) round rice paper wraps
  • ¼ cup fresh mint leaves, finely chopped
  • 8 medium strawberries, thinly sliced
  • 1 mango, pureed
  • 2-3 kiwis, cut in thin strips
  • ½ cup toasted coconut flakes, crushed

For the dipping sauce:

  • 2 tablespoons fresh mint leaves, chopped
  • ¼ cup honey
  • ¼ cup fresh lime or lemon juice (about 2 limes or lemons)
  • ½ cup plain yogurt, dairy free if desired

Instructions

Bring coconut milk to a simmer and add 4 oz. of thin rice noodles. Simmer for 5 minutes, stirring frequently, until the noodles are soft. Drain the noodles, saving the coconut milk for another use* if desired and allow noodles to cool. Whisk together the dipping sauce and set aside, then slice and prep the remaining ingredients.

Soak a rice paper sheet in warm water for about 5 to 10 seconds. Put the rice paper on a clean countertop. Line up 3-5 slices of strawberries in the center of the rice paper. Add 1 - 1 ½ Tablespoons of pureed mango, then 2 slices of kiwi. Sprinkle with mint and about 1 Tablespoon of coconut flakes. Add about ¼ cup of the noodle mixture on top of the fruit.

Carefully roll like a burrito by pulling the wrapper over the top, tucking in the sides, and continuing to roll up. You want it reasonably tight, but not tight enough to break the wrap. Be gentle, but firm. Serve with dipping sauce.

Notes

*Save to use in recipes for smoothies, curries, and more.