Summer Fruit Spring Rolls
These vibrant fruit spring rolls are a colorful, crunchy vegan treat, perfect as a light breakfast, dessert, or appetizer. They are served with an amazing mango dip and are naturally gluten-free.
Instructions
- 1
Prep fruit: Chop mango (1) into slices, hull and slice strawberries (10 large), core and cut or green apple (1 red) into matchsticks, chop chopped mint (2 tbsp), and peel and slice kiwis (4). Arrange fruit on a cutting board.
- 2
Soak wrappers: Prepare [rice paper wrappers] according to package instructions by dipping one at a time into a large bowl of water until transparent and soft (approximately 20 seconds).
- 3
Fill rolls: Carefully remove paper wrapper (1 rice) from water, let excess drip, and place on a plate or silicone mat. Arrange a portion of the prepped fruit mixture in the center.
- 4
Roll: Fold the top and bottom edges of the [rice paper wrapper] over the fruit filling, then roll tightly from one side to the other, like a burrito. Place seam-side down on a plate. Repeat with remaining [rice paper wrappers] and fruit.
- 5
Serve: Pour mango vinaigrette (120 ml) into a small bowl for dipping. Dip and enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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